These gluten free blueberry oat muffins are an easy recipe to make for a quick homemad breakfast. They are moist blueberry muffins with oatmeal in them. I think these are the best gluten free blueberry muffins!
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.
Can you make gluten free blueberry muffins with almond flour?
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.
If you like this recipe you might enjoy:
Gluten Free Apple Carrot Muffins
Gluten Free Banana Muffins
Lemon Lime Homemade Gatorade
Gluten Free Chocolate Zucchini Muffins
Gluten Free Strawberry Rhubarb Muffins
I get 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 25% off your first order!
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Gluten Free Blueberry Oat Muffins
- Prep Time: 15
- Cook Time: 35
- 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 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 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.
- Category: Muffins
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, muffins, blueberry, easy, homemade, made from scratch, simple, oatmeal, breakfast, snack, treat
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