Looking for that bakery muffin that hits all the right spots? Then this Gluten Free Blueberry Muffins is just for you. Lower in sugar and 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!
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!
What you need to make this recipe
Note: You can use almond or peanut butter. I prefer almond butter for a stronger almond taste, but if you only have peanut that is ok!
How to make this recipe
(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!
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!
This 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!
Here are a few modifications you can make to suit your families needs:
- 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.
Other recipes you may enjoy
Be sure to checkout these other delicious, gluten free sweet treats!
- Gluten Free Pumpkin Spice Muffins
- Pumpkin Breakfast Cookies
- Gluten Free Gingerbread Cookies
- Chocolate Chunk Vegan Cookies
- Chocolate Fudge Brownies
Gluten Free Blueberry Muffins
- 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
- 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.
Happy Cooking, friends!