Go Back
Wholesome Blueberry Oat Breakfast Muffins Gluten-Free
5 from 2 votes

Blueberry Oat Breakfast Muffins (Gluten-free)

These gluten-free blueberry oat muffins are slightly sweetened with honey and packed full of protein and fibre. They're sure to keep you satisfied until lunchtime!

Course Breakfast, Snack
Total Time 30 minutes
Servings 8 large muffins


  • 1 cup fine almond flour
  • ½ cup brown rice flour
  • ½ cup oat flour
  • ½ tsp. baking soda
  • ¼ tsp. fine sea salt
  • ¼ tsp. ground cinnamon
  • 3 eggs
  • ¼ cup honey melted
  • 1 TB. lemon juice
  • 2 TB. coconut oil melted
  • 2 TB. unsweetened apple sauce
  • 1 tsp. pure vanilla extract
  • 1 cup fresh blueberries lightly coated in oat flour
  • 1 TB. rolled oats for sprinkling on top


  1. Preheat oven to 325°F. Line muffin pan with cups or parchment paper.

  2. In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.

  3. Pour wet ingredients into dry and stir until just combined. Fold in coated blueberries.

  4. Fill muffin cups ¾ full. Sprinkle the top of each muffin with rolled oats.

  5. Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Transfer to a cooling rack.
  6. These muffins are best enjoyed the day they're made but can be stored in an airtight container for up to a few days or popped into the freezer for later.

Recipe 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 your own 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.
  • Fresh blueberries are best, but you can use frozen. You may also have to adjust the baking time to a bit longer.