The fluffiest gluten free blueberry muffins recipe! These healthy and easy blueberry oat muffins are seriously the best gluten-free muffins! They are also dairy-free and packed with fiber, juicy blueberries, rolled oats and a hint of lemon zest.
An easy gluten-free blueberry muffins recipe that is simple to whip up for the family and perfect for busy mornings or to serve at an elegant brunch, even topped with this homemade blueberry jam. These wholesome muffins are hearty, with just the right blend of fresh ingredients in the batter including gluten-free flour and gluten-free rolled oats! Plus there are a few tips I’ve got for you to making the BEST gluten-free blueberry muffins.
Use smaller blueberries that is! I found that using smaller blueberries as opposed to large ones (like the size Costco sometimes carries) makes a big difference in how these blueberry oat muffins blend together. Using smaller blueberries makes the batter evenly spread out and you get just the right amount of baked good with juicy berries in every bite.
WHAT KIND OF GLUTEN FREE FLOUR SHOULD I USE?
I prefer to use Bob’s Red Meal 1-to-1 Baking Flour. It is dairy-free also and lends a nice and moist baked good and can be found on Amazon. I also suggest my own special gluten-free flour blend (that I make and use at home) that can be found in my cookbook, the Dairy-Free Gluten-Free Baking Cookbook.
ARE OATS (and Oatmeal) GLUTEN-FREE OR NOT?
Oats are not gluten-free unless they say certified gluten free. The reason behind that is that oats are harvested near wheat and cross contamination is likely to occur. Making sure the are certified assures that the oats were grown and processed on a farm and factory that does not contain gluten and wheat products. Gluten-free oats are available online here or at some specialty stores.
GLUTEN-FREE BLUEBERRY OAT MUFFINS: INGREDIENTS
Blueberries: this is the last ingredient but the best😊. Blueberries are rich in antioxidants and fiber. Adding them to baked goods or over oatmeal is an excellent way to get them in your diet. Blueberries are also known to lower weight and blood pressure.
Gluten-Free Flour Blend: Don’t be scared by the thought of a dry baked good. These are my moistest muffins yet! The other ingredients compensate the blend. You can find a blend at most stores, just look for a gluten-free baking blend or baking mix that is already pre-made.
Rolled (Old-Fashioned) Oats: Oats add so much texture to these gluten-free blueberry muffins. They are the heart of the recipe and adds fiber to you diet, which is known to help reduce cholesterol and flush away toxins.
Maple Syrup: Whenever I make baked goods I love using maple syrup in place of white sugar. It adds antioxidants and essential B vitamins and is 100% natural!
Dairy-Free Yogurt & Milk: Thank goodness for easily available dairy-free yogurt and milk at stores. Most are fortified with extra vitamins and mineral and are calmer on the belly for those with a lactose intolerance. These two ingredients in gluten-free blueberry muffins add the moisture and fluff and bind everything together so it does not crumble😊.
Lemon Zest: Lemons are loaded with vitamin C and antioxidants. Adding them to these gluten-free muffins compliments the berries and brings out more flavor!
Coconut Oil: I use coconut for oil, which has healthy saturated fats that are known to be a natural anti-bacterial and speed up the metabolism. Win-win right there! Although, you can also use avocado oil or melted butter (or dairy-free butter) in these muffins.
HOW TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS
Step 1: Preheat the oven and prepare a muffin tin with liners. Spray the liners with cooking spray to avoid the muffins from sticking.
Step 2: Combine the dry ingredients together in a large bowl. Pour in the coconut oil and stir to the dry ingredients.
Step 3. In a small bowl, whisk together the remaining liquid ingredients and lemon zest. Then pour the liquid ingredients with the dry ingredients. Fold in the blueberries carefully and let the batter set about 5 minutes to soak the oats.
Step 4. Scoop the batter into the prepared muffin cups, filling each to the top. Bake 20-22 minutes until golden on the top and a toothpick inserted comes out clean. Remove from the oven and let them cool for 1-2 minutes and transfer to a cooling rack.
CAN I USE FROZEN BLUEBERRIES INSTEAD OF FRESH BLUEBERRIES?
I prefer fresh blueberries, but yes frozen can be use. Thaw the fruit first then drain out an extra juice from the berries before using.
HOW TO STORE GLUTEN-FREE MUFFINS
Gluten-free muffins tend to dry out much faster than those with gluten. I suggest storing these muffins in an airtight container in the refrigerator. They will most fast since the blueberries add lots of moisture. Consume within 3 days for the best taste. Heat them in the microwave or oven slightly to warm them before serving.
CAN I FREEZE BLUEBERRY AND OAT MUFFINS?
Yes. Although they are best fresh, they can be stored in a sealed freezer bag with air removed for 1 month. At most, 3 months.
More healthy recipes:
- Gluten-Free Dairy-Free Chocolate Cupcakes
- Gluten-Free Maple Scones Recipe
- Blueberry Banana Smoothie
- Healthy Oatmeal Chia Seed Muffins
- Low Fat Almond Flour Blueberry Muffins
- Gluten-Free Lemon Bars
- Gluten-Free Blueberry Lemon Yogurt Muffins
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Gluten-Free Blueberry Oat Muffins
- 1 cup gluten-free flour blend
- 1 cup gluten-free rolled oats (old fashioned)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon pink salt
- 1/4 cup coconut oil melted
- 2/3 cup maple syrup
- 2 eggs large
- 1/2 cup plain dairy-free yogurt (or Greek yogurt if dairy is ok)
- 1/4 cup dairy-free milk (such as almond milk or cashew milk)
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla
- 1 cup fresh blueberries small
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and spray the liners with cooking spray.
- In a large bowl combine flour, oats, maple syrup, baking powder, baking soda and salt. Pour in the melted coconut oil and mix (this prevents it from hardening when mixed with the cold items).
- In a small bowl whisk together the eggs, milk, yogurt, lemon zest and vanilla until blended. Add it to the dry mixture and quickly blend it together. Fold in the blueberries and let it set for 5 minutes to allow the oats to soak and flavors to blend.
- Scoop the batter into the muffin cups until each is full. Bake for 20-22 minutes or until the tops are golden and a toothpick inserted comes out clean. Remove muffins from the pan and transfer to a cooling rack to cool.