These easy gluten free blueberry oat muffins make an amazing breakfast or snack. This healthy recipe includes oatmeal, frozen blueberries, applesauce and almond flour. These dense muffins are great for those new to gluten free baking too!
Blueberry muffins are one of my favorite portable snacks. They are perfect for breakfast when I need to get out of the house in a hurry. I love them heated up with some ghee in the afternoons. They are easy to pack in lunches and they freeze well for later.
These Gluten Free Blueberry Oat Muffins combine delicious blueberries with oats to give a more substantial snack. I love to use frozen wild blueberries to give a burst of flavor.
If you are looking for more gluten free muffin recipes try my Gluten Free Banana Oat Muffins, my Gluten Free Apple Carrot Muffins, my Gluten Free Blackberry Oat Muffins or my Gluten Free Chocolate Chip Banana Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Jump to:
Instructions
Set oven to 350 degrees. Line a twelve muffin tin with paper liners.
Combine apple sauce, vanilla, eggs, sugars and honey in a stand mixer. Add melted coconut oil and blend. Add baking powder, sea salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just combined.
Add the blueberries and mix until just blended together. It may be easier to do this by hand especially if you have fresh blueberries so they don't break up too much.
Bake at 350 degrees for 35 minutes. Let cool completely before storing in an air tight container for up to 5 days. If the muffins aren't going to be eaten within 5 days you can freeze them.
Supplies
Frequently Asked Questions
Yes. These muffins are made with a mix of almond flour, regular gluten free flour and rolled oats. Make sure you use rolled oats that are certified gluten free! Some oats are processed with regular gluten flour and are not gluten free.
Yes! I love to freeze these muffins in a freezer safe container to have them for later. You can make two batches and freeze one or freeze half of these.
It makes life so much easier when I don't have time to bake to have muffins in the freezer for breakfast or snacks. I like to freeze them individually so I can pull out one at a time. This works great for when I need something to put in lunches also.
More Gluten Free Recipes to Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Blueberry Oat Muffins
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These are quick and easy to make and freeze well.
Ingredients
1 cup Unsweetened Apple Sauce
1 tsp. Vanilla Extract
2 large Eggs
¼ cup Granulated Sugar
¼ cup Brown Sugar
2 Tbsp. Honey
3 Tbsp. Coconut Oil, melted
3 tsp. Baking Powder
1 tsp. Sea Salt
½ tsp. Ground Cinnamon
¾ cup Almond Milk (or your milk of choice)
1 ¼ cup Almond Flour
1 ¼ cup Gluten Free Flour
1 ¼ cup Gluten Free Rolled Oats
1 cup Blueberries, frozen or fresh
Instructions
Set oven to 350 degrees. Line a twelve muffin tin with paper liners.
Combine apple sauce, vanilla, eggs, sugars and honey in a stand mixer. Add melted coconut oil and blend. Add baking powder, sea salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just combined.
Add the blueberries and mix until just blended together. It may be easier to do this by hand especially if you have fresh blueberries so they don't break up too much.
Bake at 350 degrees for 35 minutes. Let cool completely before storing in an air tight container for up to 5 days. If the muffins aren't going to be eaten within 5 days you can freeze them.
- Prep Time: 15
- Cook Time: 35
- Category: Muffins
- Method: Baking
- Cuisine: Gluten Free
Top Tip
These healthy muffins are very dense and do not rise a lot. They will be cooked all the way through, but will not have a large muffin top like gluten muffins do. You may also notice that they will deflate a bit after they start to cool. This is totally normal and happens with dense gluten free baking.
Sarah says
Hi! Do you think these would turn out with maple syrup instead of sugar? I might try it!
smallfarmbiglife says
I do think maple syrup would work. I would use 1/3 cup maple syrup instead of the 1/4 cup granulated and 1/4 cup brown sugar. If the batter seems too runny you could add another 1/4 cup of gluten free flour.
Sandi says
These tasted fabulous! I used coconut sugar in place of the brown sugar. And added some walnuts (my favorite!) They just didn’t puff up. My baking powder was new. So, they tasted great but looked like hockey pucks. Still, would make them again.
smallfarmbiglife says
Thanks Sandi! I'm not sure why they wouldn't have puffed up. The sugar substitution wouldn't have had anything to do with it.
Carlyn says
I have a nut allergy in the house is there a different gluten free flour I could use instead of the almond flour?
smallfarmbiglife says
Hi Carlyn! I would try replacing the almond flour with 1 cup rice flour and another 1/4 cup of oats. The almond flour is usually a bit coarser than rice flour so I think adding some more oats will counteract that and the muffins shouldn't be too dense. Enjoy! ~Elaine