These healthy blueberry oat flour muffins are made with only a few ingredients and are naturally gluten-free. a breakfast or dessert option that everyone can enjoy.

In my house, having a delicious snack is a must, so I like to have a basket of muffins as a quick snack to grab. I love making these in big batches to help carry me through the rest of the week. They have a nice boost of protein in them, and they help curb that sweet tooth that we sometimes have.

These blueberry muffins are loaded with flavor and burst with blueberries, which is essential in a blueberry muffin. They are made with oat flour and sweetened with maple syrup. They always come out fluffy and delicious. They are made with oat flour, which can be made at home or purchased ready-made.

Ingredients Needed

  • Oat flour I make my own oat flour by blending rolled oats in my food processor, but you can use store-bought too.
  • Cinnamon Blueberries and cinnamon are a great combination. You barely notice the cinnamon, but it’s a great additional flavor.
  • Eggs The eggs will help the dry ingredients bind together and create a nice, fluffy muffin.
  • Blueberries I use frozen, but fresh will work well too. I use frozen, but fresh will work well too.
  • Oil In this recipe, I use vegetable oil, but you can use 1/3 cup of coconut oil.
  • Maple syrup This is a great natural sweetener.
  • Baking powder and baking will help the muffins rise and bake properly.
  • Vanilla Pure vanilla has the best flavor, but any vanilla will work.
  • Almond milk Regular milk, almond milk, or oat milk will all work.

How to make Oat Flour Blueberry Muffins

  • Combine oat flour, baking powder, baking soda, baking soda, blueberries, and cinnamon. In a separate bowl, combine the oil, eggs, vanilla, almond milk, and maple syrup. Fold wet and dry ingredients together gently until just combined.
  • Bake Line muffin pans with cupcake liners or silicone liners, then spoon batter into the tin and place a few extra blueberries on top. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean. Allow cooling for 5 minutes before serving after removing from the oven.
Blueberries being added to the batter to make blueberry muffins
Blueberries are added to the batter to make blueberry muffins

Frequently asked questions

Can you use frozen blueberries in muffins?

Yes, I almost always use frozen blueberries in my muffins because I find they are picked fresh and frozen so they have a better flavor.

How to stop blueberries from sinking into the muffin batter

Coating blueberries in a few teaspoons of flour before folding them into muffin batter will prevent them from sinking when baking.

Can you freeze blueberry muffins?

These muffins freeze very well; make sure you allow the muffins to completely cool and then transfer them to a freezer bag. Freeze for up to 3 months.

Frozen blueberries up close.
Frozen blueberries up close.

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How to Make Oat Flour Blueberry Muffins

These healthy oat flour blueberry muffins are made with only a few ingredients and are naturally gluten-free. a breakfast or dessert option that everyone can enjoy.
5 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 187 kcal

Equipment

  • 1 muffin tin

Ingredients
  

  • 1-1/2 cup oat flour
  • ½ cup oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 2 eggs
  • ½ cup maple syrup
  • cup coconut oil
  • ¾ cup almond milk
  • 2 tsp vanilla
  • 2 cups blueberries frozen or fresh

Instructions
 

  • Preheat oven to 350F and line muffin tin with cupcake liners. I also spray the cupcake liners just to make sure nothing sticks.
  • In a medium bowl, mix together flour, oats, baking powder, baking soda, and cinnamon.
  • In a large bowl, mix together eggs, maple syrup, coconut oil, almond milk, and vanilla.
  • Add dry ingredients slowly to wet, and whisk together until well combined.
  • Fold in 1.5 cups of blueberries. save the other 1/2 for ontop of the muffins at the end.
  • Scoop into muffin tins, almost all the way full. I like to use an ice cream scoop so that you get the same size for every muffin and then Top with remaining blueberries.
  • Bake for 24-26 minutes or until toothpick inserted comes out clean. Let cool 10 minutes before eating and enjoy!
Keyword breakfast, gluten free, oat flour
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