Gluten Free Breakfast Blueberry Oat Muffins (Dairy-Free)

If you are looking for the perfect healthy blueberry muffin recipe, then you've found it! These Gluten Free and Dairy Free Blueberry 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 in them though. It can't be overbearing! I love these gluten free oat muffins because there is only a ½ cup of oats in this recipe and plenty of juicy blueberries. Plus, this is an easy muffin recipe that can be whipped up quickly.

What Makes These Gluten Free Blueberry Oatmeal Muffins Healthy

• Blueberries are filled with micronutrients and antioxidants, boosting the nutritional profile of these homemade muffins.
• These blueberry muffins are gluten free, dairy free, and allergy friendly. Made with simple ingredients, they are an ideal healthy addition to breakfast or snack.
• These gluten-free muffins are completely refined sugar free! Made with maple syrup, an unrefined and natural sweetener, there is only a touch of it, keeping the overall sugar content low.
• There are no inflammatory oils, like vegetable oil, in these blueberry muffins. We stick to heart healthy coconut oil.
• We add a hefty teaspoon of cinnamon to this muffin recipe which is great for balancing blood sugar, especially combined with fiber!

Ingredients for Gluten and Dairy Free Blueberry Muffins

• Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
• Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour, but if you tolerate nuts, feel free to use almond flour.
• Gluten free oats: be sure to use certified gluten free oats to keep this recipe celiac and gluten allergy safe!
• Eggs: make sure your eggs are room temperature.
• Maple syrup: stick to pure maple syrup for the healthiest muffins and best flavor.
• Coconut oil: we'll be using melted coconut oil.
• Yogurt: dairy free or regular. Using yogurt helps us achieve moist and fluffy muffins.
• Milk: I use a dairy-free milk option (like oat milk), but any milk will work.
• Blueberries: you can use fresh blueberries or frozen blueberries in this recipe.
• Baking powder, cinnamon, salt, vanilla extract

How to Make Gluten Free Blueberry Oatmeal Muffins

1. Preheat the oven to 350F. Line a 12-hole muffin tin with muffin liners.
2. Whisk together the dry ingredients in a medium bowl and set aside
3. In a large bowl, use a hand mixer to beat together the wet ingredients until smooth.
4. Add the dry ingredients to the wet and mix on low to combine.
5. Toss blueberries with 1 tablespoon of flour and fold them into the batter.
6. Divide the muffin batter evenly into the muffin pan. If you prefer your muffins to be sweeter, sprinkle some coconut sugar on top! Or add extra blueberries on top.
7. Bake muffins for 25-30 minutes or until a toothpick comes out clean with just a few crumbs on it and the muffin tops are golden brown.
8. Let muffins cool for 10 minutes in the tin before removing to a wire rack to finish cooling.

Substitutions and Variations

• Oil: You can also use melted butter instead. Stick to a plant based butter for dairy free muffins. I have not tested this recipe with olive oil, but it should work!
• Yogurt and milk: I use coconut yogurt, but try Greek yogurt for an added protein boost if you tolerate dairy. You can use any milk you like from coconut milk to almond milk to cows milk. Opt for a plant-based milk for allergy friendly muffins.
• Eggs: I have not tested a vegan version of this recipe and am not sure if an egg replacer, like flax eggs, would work. If you try it, let us know how it went!
• Add-ins: adding in some nuts like walnuts would be fantastic in this gluten-free blueberry muffin recipe and so would adding chocolate chips. Or sprinkle the tops with sunflower seeds!

Tips for the Best Gluten and Dairy Free Blueberry Muffins

• Don't over mix the batter.​ This can result in gummy or dense and dry muffins in gluten free baking. Mix until just combined with a few streaks of flour left, when you add the blueberries, everything will be incorporated.
• Toss blueberries in flour.​ This keeps the berries from sinking to the bottom of the muffins resulting in soggy bottoms or muffins that don't have an even distribution of berries per bite.

Storage

Store muffins in an airtight container at room temperature for up to 5 days. These can also be stored in the fridge if you are in a hot climate or freeze them for up to 3 months. 

FAQ

Can I use frozen berries?

​Yes! Fresh or frozen berries work in this recipe. 

Why did my muffins come out dry?

​It could be one of three reasons. 

1. You over-measured the flour. Scoop the flour into the measuring cup and level it off, don't use the measuring cup to scoop the flour out of the bag. This can result in an over-packed scoop and too much flour.
2. You over-mixed the batter. Yup, this can result in dry muffins with gluten free baking.
3. You over-baked the muffins. Start checking the muffins at 20 minutes just to be safe. Every oven is a little different!

More Gluten-Free, Dairy-Free Muffins

Raspberry Crumble Muffins

Chocolate Walnut Banana Muffins

Cinnamon Apple Muffins

Paleo Ginger-Peach Muffins

Paleo Cinnamon Roll Muffins

If you try this recipe, be sure to leave a review so I know how you liked them! And feel free to ask any questions in the comments.