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Blueberry Oat Breakfast Muffins (Gluten-free)

Freshly Baked Gluten-Free Blueberry Oat Muffins in Light Blue Paper Baking Cups
Soft, tender, and naturally sweetened, these gluten-free blueberry oat muffins are packed with protein and fiber and perfect for breakfast or snacks.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 8 large muffins

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.