Gluten Free Blueberry Muffins

Image of blueberry muffins in a muffin tin.

5 from 3 votes

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!

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 163kcal

Author: Liz Shaw

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

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.

Nutrition