Gluten-Free Blueberry Oat Muffins
These gluten-free blueberry oat muffins are soft, hearty, and naturally sweetened for a healthy breakfast or snack. Made with simple ingredients and bursting with juicy blueberries, they’re perfect for meal prep, school lunches, or enjoying on-the-go. A healthier muffin you’ll feel good about baking and sharing.
Earlier this week I shared a peek of our kitchen decorated for spring and promised the recipe for the delicious blueberry oat breakfast muffins. It’s been a while since I baked anything from scratch, aside from the skillet cookies I made for Valentine’s Day (and those were definitely tasty)!
Baking these muffins reminded me how much I enjoy creating treats that are both delicious and nourishing, which is exactly why I wanted to develop a healthier version.
Why I Created This Healthy Muffin Recipe
For years, joint aches were a regular part of my life. Over time, I noticed real improvement by cutting certain foods, eating more fruits and vegetables, and adding a few key supplements. I also gave up most alcohol, refined sugar, processed foods, and anything else that seemed to trigger flare-ups.
Every now and then, I allow myself a treat if I feel up to it, but lately I’ve been experiencing more flare-ups, so I’m being much more mindful about what goes into my body.
Of course, sometimes we crave foods that aren’t exactly good for us. Take muffins, for example. Most are loaded with refined sugar, vegetable oils, and flour stripped of nearly all nutrients. They may taste delicious, but they offer very little in the way of real nourishment.
Instead of cutting out baked goods completely, I’m trying new recipes that are made with better ingredients that still satisfy my sweet tooth. These blueberry muffins are just that.
What Sets These Muffins Apart
I wanted a muffin that actually nourishes the body while still tasting delicious. These muffins are made with a gluten-free whole flour blend that’s packed with protein and fiber. The eggs add extra protein, and a touch of natural honey replaces refined sugar. Blueberries, applesauce, and just a bit of coconut oil keep them moist without adding unnecessary calories.
They may not be perfect, but compared to the average blueberry muffin, they’re a much healthier, more satisfying option.
If you’re looking for a simple way to enjoy blueberry oatmeal on-the-go, these muffins are perfect. We like them warmed up a bit and paired with a cup of coffee or tea. Want one?
How to Make Blueberry Oat Muffins
Dry Ingredients
- almond flour
- brown rice flour
- oat flour
- baking soda
- fine sea salt
- ground cinnamon
Wet Ingredients
- eggs
- honey
- lemon juice
- coconut oil
- unsweetened apple sauce
- pure vanilla extract
- fresh blueberries
- rolled oats
The full list of ingredients, plus baking details are in the printable recipe card at the bottom of the post.
Muffin Instructions
Step one: Preheat oven to 325°F. Line muffin pan with cups or parchment paper.
Step two: In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
Step three: Pour wet ingredients into dry and stir until just combined. Fold in coated blueberries.
Step four: Fill muffin cups ¾ full. Sprinkle the top of each muffin with rolled oats.
Step five: Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Transfer to a cooling rack.
Tips for Perfect Gluten-Free Blueberry Oat Muffins
- Gluten-free oat flour and rolled oats are labelled as such. I used Bob’s Red Mill brand. If gluten isn’t a concern, you can use any oat flour or whole grain rolled oats.
- As an option, make oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
- Don’t over mix. Stir ingredients until just combined to keep muffins tender and soft.
- Fresh blueberries are best, but you can use frozen. You may also have to adjust the baking time to a bit longer.
- Fold in blueberries gently. This prevents them from breaking and turning the batter blue.
- What can I use in place of coconut oil? I have tested avocado oil using the same amount with good success.
- I recommend using paper or parchment liners instead of simply spraying your muffin tin.
Storage & Reheating
These muffins are best enjoyed the day they’re made. We like them warmed up a bit in the microwave or oven.
To keep them for later, freeze in an airtight container or bag for up to a few months. Thaw on the counter, then warm in the microwave for about 15 seconds or in the oven at 350°F for 5 minutes.
Other Gluten-Free Muffin Recipes
Have leftover blueberries? Check out these recipes using fresh blueberries!
Blueberry Oat Breakfast Muffins (Gluten-free)
Ingredients
- 1 cup fine almond flour
- ½ cup brown rice flour
- ½ cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 3 eggs
- ¼ cup honey, melted
- 1 tablespoon lemon juice
- 2 tablespoons coconut oil, melted
- 2 tablespoons unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries, lightly coated in flour
- 1 tablespoon rolled oats (for topping)
Instructions
- Preheat oven to 325°F. Line muffin pan with large paper baking cups or parchment paper.
- In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
- Pour wet ingredients into dry and stir until just combined. Fold in coated blueberries.
- Fill muffin liners ¾ full. Sprinkle the top of each muffin with rolled oats.
- Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Transfer to a cooling rack.
Notes
- Gluten-free oat flour and rolled oats are labelled as such. I used Bob’s Red Mill brand. If gluten isn’t a concern, you can use any oat flour or whole grain rolled oats.
- As an option, make oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
- Don’t over mix. Stir ingredients until just combined to keep muffins tender and soft.
- Fresh blueberries are best, but you can use frozen. You may also have to adjust the baking time to a bit longer.
- Fold in blueberries gently. This prevents them from breaking and turning the batter blue.
- What can I use in place of coconut oil? I have tested avocado oil using the same amount with good success.
- I recommend using paper or parchment liners instead of simply spraying your muffin tin.
- These muffins are best enjoyed the day they’re made. We like them warmed up a bit in the microwave or oven.
- To keep for later, freeze in an airtight container or bag up to a few months. Thaw on counter, then warm in the microwave for about 15 seconds or in the oven at 350°F for 5 minutes.
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Have a Scrumptious Day!
These sound delicious, and I love that they are naturally healthy, and no weird ingredients. I couldn’t agree more about finding better ways to create what we like rather than not eat any at all. Life has to be worth living after all, but there are many ways to make our favourites much much healthier. Nicely done!
Yes, it’s difficult to completely give up the foods we love. I saw your banana oat cookies this morning and I’m definitely going to give those a try too :)
oh very cool! I look forward to get your feedback! :)
Hi Shawna. Great job on the muffins, Nicoletta is a big fan of baking and she uses great ingredients that are natural and truly organic, and I have to say always delicious. Nicoletta and I would love your blueberry muffins. I believe in moderation which I think is key, but also Nicoletta and I truly use good ingredients to obtain a great taste and result. Hope you are feeling better soon. Have a most wonderful weekend!
Thanks, Loreto! You guys always make the most delicious looking food. Enjoy this sunshine we’re having :)
These are very cute. I love making muffins to take with me on the go. Ps. you have a gorgeous kitchen which really adds to the clean, fresh look of the muffins.
Thank you! I need to make another batch because these disappeared rather quickly… may or may not have been me ;)
These look SO good, Shauna! Thanks for sharing them at our party!
Can you use all almond flour? And what oil can be subbed for coconut oil?
Hi Barb, I wouldn’t suggest using only almond flour. Melted butter can be used in place of coconut oil if you prefer.
These look amazing! I’m pinning and definitely giving these a try! Please join us to share at Celebrate Your Story! We would love to have you participate! Hugs!
Much appreciated, Benita :)
Hi Shauna! I was happy to feature these healthy muffins at Homestyle Gathering today for this week’s party. I have been choosing healthier recipes and feel much better as a result and can’t wait to try these. Thanks for visiting HG and sharing!
Thank you, Kim :)
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Amazing!!