Gluten-Free Blueberry Muffins With Oats

The fluffiest gluten-free blueberry muffins recipe! These healthy and easy blueberry oat muffins are seriously the best gluten-free muffins! They are dairy-free and packed with fiber, juicy blueberries, rolled oats and a hint of lemon zest.



– gluten-free flour blend – gluten-free rolled oats  (old fashioned) – baking powder – baking soda – pink salt – coconut oil – maple syrup – eggs – plain dairy-free yogurt  (or Greek yogurt if dairy is ok) – dairy-free milk  (such as almond, coconut or  cashew milk) – grated lemon zest – vanilla – fresh blueberries

– 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.


More Healthy Gluten-Free Recipes

Roasted Beet Kale Salad

Detox Salad (Chopped Kale Salad)

10-Minute Mediterranean Quinoa Salad