These gluten free blueberry oat muffins are the perfect breakfast muffin- filled with fiber, low sugar, and allergy friendly! These muffins are easy to make and ideal for meal prep.
Over this last year, I developed a new found love for oats in all forms (granola, cookies, muffins, etc), so I had to give some oat muffins a try. I don’t like when muffins have too many oats though. It can’t be overbearing! I love these gluten free oat muffins because there is only a 1/2 cup of oats in this recipe and plenty of blueberries.
These blueberry muffins are also completely refined sugar free. They are made with maple syrup and only a touch of it. These are the perfect, healthy breakfast muffin as they aren’t sugar loaded, but are packed with fiber from the oats and blueberries, and contain a good heaping of cinnamon. If you want your muffins to be a little sweeter, I suggest sprinkling the tops with coconut or brown sugar before baking or just drizzling your muffin with honey when ready to eat.
How to make gluten free blueberry oat muffins:
- First, you’ll whisk together all the dry ingredients. This includes a mix of gluten free flour, tigernut or almond flour, gluten free oats, baking powder, and cinnamon
- Second, you’ll beat all the wet ingredients together. This includes eggs, yogurt, maple syrup, oil or butter, and milk. You can use vegan butter and milk to keep this recipe completely dairy free.
- Third, you’ll combine the dry with the wet and fold in the blueberries. It’s that simple! Just pop the batter in a muffin tin, bake, cool, eat.
Gluten Free Blueberry Oat Muffins
Ingredients
- 1 cup 1:1 gluten free flour
- 1/2 cup tigernut flour or almond flour
- 1/2 cup gluten free oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil or butter of choice olive oil should work too
- 1/4 cup yogurt of choice I used a vegan yogurt
- 1/4 cup milk of choice I used a dairy free milk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350F.
- Whisk together all the dry ingredients (flours, oats, baking powder, and cinnamon) in a medium bowl and set aside
- In a large bowl, beat together the eggs, maple syrup, oil/butter, yogurt, and milk until smooth.
- Add the dry ingredients to the wet and mix on low to combine.
- Fold in the blueberries and set the batter aside while you line your muffin tine.
- Line your muffin tin then divide the batter into 12. If you prefer your muffins to be sweeter, sprinkle some coconut or brown sugar on top!
- Bake muffins for 25-30 minutes or until a toothpick comes out clean with just a few crumbs on it.
- Let muffins cool for 10 minutes in the tin before removing to a wire rack to finish cooling.
- These muffins aren't super sweet so they are the perfect breakfast addition or drizzle with some honey!
