Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins - bursting with jammy blueberries, chewy oats, sweet cinnamon and made in one bowl!

Feel good food that makes you feel good!

These healthier blueberry muffins are bursting with jammy blueberries, hints of cinnamon, and studded with chewy oats. They are perfectly, not overly, sweet and have a light texture with caramelized and chewy edges.

Perfect straight outta the tin and extra perfect with a smear of butter and a nice drizzle of honey.

Reasons to love this recipe:

• A gluten free recipe with only ONE flour - oat! Bonus: you can grind your own from the oats you likely already have in your pantry.
• Made with wholesome ingredients! Think naturally sweetened and whole grain.
• Largely dependent on pantry staples. And if you keep frozen blueberries on hand, you likely already have every ingredient you need.
• It's made in one bowl! O-N-E!

What ingredients are in gluten free blueberry muffins?

• Gluten free oat flour - I find it less expensive (and really easy!) to grind your own from rolled or quick oats
• Gluten free rolled oats
• Cinnamon
• Baking powder & baking soda
• Applesauce - our egg replacer that makes this recipe vegan
• Maple syrup
• Coconut sugar
• Avocado oil, or melted coconut oil, or grape seed, etc.
• Vanilla extract
• Apple cider vinegar

How do you make gluten free blueberry muffins?

This recipe is the definition of simple!

Add all the wet ingredients to a large bowl and mix.

Add the dry ingredients right on top of the wet and mix again. Toss in the blueberries and mix gently.

Divide the batter evenly between the muffin cups and bake until golden. Pro tip: You'll know the muffins are done when you gently press the tops and they spring back.

How do you make bakery style gluten free muffins?

Ahh, the bakery-style muffin. With golden domes and a great rise. Is anything prettier? But achieving this perfect look can be difficult with gluten free muffins.

In general, gluten free batter rises less than its gluten containing counterpart. To combat this, I fill the muffins extra full and use a rounded scoop to give them a head-start on the rounded dome appearance. Instead of baking 12 muffins, I will bake 7-9 extra full muffins instead. The end result is a taller more rounded muffin.

Of course, gluten free muffin shorties are just as delicious!

Gluten Free Blueberry Muffins

• Author: Laurel
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Gluten Free Blueberry Muffins - bursting with jammy blueberries, chewy oats, sweet cinnamon and made in one bowl!

---

Ingredients

Scale 1x2x3x

Wet ingredients:

• scant ½ cup unsweetened applesauce (I use the individual serving sizes and it is the perfect amount)
• ⅓ cup maple syrup
• ¼ cup coconut sugar
• 2 tablespoons avocado oil OR melted coconut oil, etc.
• 2 teaspoons pure vanilla extract
• 1 teaspoon apple cider vinegar

Dry ingredients:

• 1 ¾ cups gluten free oat flour
• ¼ cup gluten free oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• Pinch salt

 

• 1 cup fresh or frozen blueberries

---

Instructions

1. Preheat the oven to 350 degrees. Line a muffin tin with liners. Set aside.
2. Add the wet ingredients to a large bowl and whisk.
3. Add in the dry ingredients and mix until well combined.
4. Gently stir in the blueberries and divide the batter evenly into the muffin cups.
5. Bake for 25-28 minutes or until the tops spring back when pressed.
6. Remove from the oven and let cool for 5 minutes in the muffin tin. Transfer to a wire rack and cool completely. Enjoy!

---

---

Nutrition

• Serving Size: 1/12th recipe (1 muffin)
• Calories: 153
• Sugar: 12g
• Sodium: 29mg
• Fat: 2g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g

Keywords: vegan, gluten free, naturally sweetened, oat, oat flour, berry, easy, one bowl, maple syrup, coconut sugar