Recipes

Gluten-Free Blueberry Oatmeal Muffins

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!

Looking for some other breakfast ideas? Check out these Gluten-Free Banana Oatmeal Pancakes or this Easy Gluten-Free Breakfast Sandwich.


Gluten-Free Blueberry Oatmeal Muffins

These gluten-free Blueberry Oatmeal Muffins are packed full of fresh berries, are dairy-free and refined sugar free.
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

Wet Ingredients

  • 1 cup gluten-free quick oats or old fashioned oats
  • 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

Dry Ingredients

  • 1 cup gluten-free flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Other

  • 1 cup blueberries
  • 1 Tbsp gluten-free flour

Instructions
 

  • 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.
Previous Post Next Post

You may also like

Leave a comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.