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.
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.
Jump to:
Ingredients
- Unsweetened Applesauce
- Vanilla Extract
- Eggs
- Granulated Sugar
- Brown Sugar
- Honey
- Coconut Oil
- Baking Powder
- Sea Salt
- Ground Cinnamon
- Almond Milk
- Almond Flour
- Gluten Free Flour
- Gluten Free Rolled Oats
- Blueberries
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
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 some 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 25% off your first order!
Print
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
