These gluten-free Blueberry Oatmeal Muffins are packed full of fresh berries, are dairy-free and refined sugar free. You can make them with either gluten-free quick oats or old fashioned oats. There’s instructions for both options below!
I used the Greek style plain unsweetened yogurt from Kite Hill in these gluten-free Blueberry Oatmeal Muffins. I highly recommend seeking it out if you can! You can also use frozen blueberries, just make sure to not defrost them.
A couple of things to remember:
- Don’t overmix the muffin batter! If you do, the muffins may come out dense, gummy and uneven.
- You can freeze the muffins. Let them cool completely and place them in a freezer-friendly container for up to 3 months.
Muffins are always great for a breakfast treat or as a snack – maybe with a dollop of almond or peanut butter? Perhaps a drizzle of honey? I’ll let you decide!
Gluten-Free Blueberry Oatmeal Muffins
- 1 cup gluten-free quick oats or old fashioned oats
- ⅓ cup maple syrup
- 1 cup Kite Hill Greek style yogurt or other plain yogurt
- 2 Tbsp vegetable oil or coconut oil
- 1 ½ Tbsp almond milk or other dairy-free milk
- ½ Tbsp vanilla extract
- 1 large egg
- 1 cup gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup blueberries
- 1 Tbsp gluten-free flour
- In a bowl combine oats with the wet ingredients. Stir well then set aside and let stand for 5 minutes (if using quick oats) to 10 minutes (for old fashioned oats).
- While oats soak, preheat oven to 400 degrees and lime a muffin pan with liners.
- Add dry ingredients to a large bowl and mix well.
- Toss blueberries in 1 tablespoon of flour in a small bowl.
- Add the wet ingredients to the bowl with dry ingredients and fold until just combined. Don’t over mix. Add berries to the batter and fold in by stirring 2-3 times.
- Divide batter between muffin liners. Bake at 400°F degrees for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then completely on a cooling rack.