Looking for that bakery muffin that hits all the right spots? Then these Gluten Free Blueberry Muffins is just for you. With no added sugar and lower in saturated fat than your average muffin, you can feel good about enjoying this with your coffee or serving it to your littles as part of a balanced meal plan!
Jump to:
Why you need to make this Gluten Free Muffin Recipe
Perfect to make during meal prep over the weekend so you can grab and enjoy all week long, these Gluten Free Blueberry Muffins are sure to please your entire crew (and don’t forget to check out my Gluten Free Pumpkin Muffins and Southwestern Egg Frittatas for other gluten free breakfast options!)
With less than 10 ingredients which are likely already on hand, these blueberry muffins come together in no time. Not only that, but this gluten free muffin recipe is easily adaptable to accommodate multiple dietary requirements, so they’re the ideals recipe for guests!
What you need to make these Oatmeal Blueberry Muffins
Ingredient Tips
- Rolled Oats: To make oat flour, simply pulse rolled oats until flour like consistency is achieved in a blender or food processor (store in an airtight container for 3 months at room temperature or 6 months in the fridge or freezer).
- While I like using oat flour because you can make it very inexpensively, you can also use 50-50 split of almond flour and oat flour for a lower carb option.
- SPECIAL NOTE FOR THOSE WITH CELIAC DISEASE: Ensure your rolled oats are certified gluten free as some products are at risk for cross contamination. Read those labels!
- Applesauce: The natural sugars in applesauce, plus the blueberries, provide enough sweetness to keep these blueberry muffins added sugar free, so definitely get an unsweetened variety! If you like a little spice, try to an unsweetened cinnamon variety.
Ingredient Swaps
- Nut or Seed Butter: Swap in peanut, sunflower, or your preferred nut or seed butter for almond butter in this recipe. I love almond for the taste but depending on your preference and/or dietary needs, go for what’s in your kitchen! If purchasing, check the labels for a low sugar/no added sugar option and a low sodium/no added salt option if it applies to you!
- Also, sub the almond garnish on top for your seeds of choice!
- Almond Extract: If almond flavor is not your thing or is an allergen, just add vanilla extract!
- Frozen Blueberries: Making these blueberry muffins with frozen blueberries is a simple way to use freezer staples, however, if you have fresh on hand, it’s okay to use them!
- Vegan: Use whichever non-dairy milk you prefer and a flax egg!
How to make these Healthy Blueberry Muffins
(1) Preheat oven to 375 degrees F. Start by mixing the wet ingredients in a large bowl. Whisk together the almond butter, applesauce, egg, milk, and almond extract.
(2) Using the same bowl, add the oats, baking soda, powder, and salt. Mix until combined.
(3) Fold in the frozen blueberries.
(4) Portion into 9 muffin liners in a muffin tin. Bake for 18 to 20 minutes (or until tops are browned and wooden toothpick when inserted comes out clean.)
If desired (and not serving to young, beginner eaters), add chopped almonds to the top of muffins before baking for a little garnish!
Let cool a few minutes before enjoying!
Recipe notes + Expert Tips
- This Gluten Free Blueberry Muffins recipe is SO simple, I wanted to keep it to one bowl so you don’t have to spend a ton of timing cleaning up! You’re welcome!
- These taste perfect with a cup of tea or coffee, or a glass of milk for your little ones!
- I also recommend crumbling up and serving over a cup of Greek yogurt for a protein packed breakfast or snack!
FAQ for these Easy Blueberry Muffins
As mentioned, these are great for meal prep and can be stored a number of ways (always in an airtight container):
1) On the counter for up to 3 days.
2) In the refrigerator for up to 10 days.
3) In the freezer for up to 3 months (heat for 30-45 seconds in the microwave to defrost).
Blueberries are abundant in fiber, vitamins, minerals, and antioxidants, however, if you’re looking for a change, go ahead and swap out blueberries with any of the following: chopped strawberries, raspberries, blackberries, chopped cherries, chopped peaches, or chopped plums.
Gluten is a protein found in wheat, barley, rye and sometimes oats (be sure yours are certified GF to avoid risk of cross contamination). For those with the autoimmune condition celiac disease, gluten causes damage to the lining of the intestines leading to a range of gastrointestinal symptoms.
There has also been research in the past few years regarding gluten sensitivity or intolerance which causes similar symptoms to celiac’s but without the intestinal damage. The only way to treat these conditions is to follow a gluten free diet, ensuring that symptoms cannot occur. If you find you are having any gastrointestinal distress after consuming gluten-containing products, speak to your gastroenterologist!
Other Gluten Free Baking Recipes you may enjoy
If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!
Gluten Free Blueberry Muffins
Ingredients
- 1/2 cup almond butter or peanut or seed butter
- 1/2 cup milk
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 tsp almond extract
- 1 1/2 cups rolled oats pulsed
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup frozen blueberries
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together the almond butter, milk, applesauce, egg, and almond extract until combined.
- Stir the oat flour, baking soda, powder, and salt into the wet mixture until uniformly combined.
- Evenly distribute batter into 9 muffin liners. Bake for 18 minutes or until tops are golden brown and wooden toothpick when inserted comes out clean. Let cool 5 minutes before enjoying.
- Store muffins in an airtight container on the counter for 3 to 5 days, in the refrigerator for 7 to 10 days, or freeze for up to 3 months for best quality.
Notes
- For nut allergies, swap sunflower seed butter for the almond butter and vanilla extract for almond extract. Omit the almonds on top and garnish with seeds of choice.
- If you have fresh blueberries, feel free to use those in this recipe in place of frozen.
- While I like using oat flour because you can make it very inexpensively by pulsing old fashioned oats, you can also use 50-50 split of almond flour and oat flour for a lower carb option.
- To make oat flour, simply pulse rolled oats until flour like consistency is achieved in a blender or food processor.
Nutrition Per Serving
Want more Shaw Kitchen recipes? Then sign up here for my 5 Day Stress-Free Meal Plan delivered straight to your inbox!
Leave a Reply