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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 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 oat flour
  • 1 tablespoon 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 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.
  • 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.