Easy Gluten-Free Blueberry Oat Flour Muffins
These tender, fluffy blueberry muffins are made with finely ground oat flour and sweetened naturally with coconut sugar and maple syrup. The combination of non-dairy milk and lemon juice creates a light, bakery-style texture, while fresh blueberries burst throughout each bite. Perfect for breakfast, brunch, or an afternoon snack, these muffins are simple to make and accommodate gluten-free diets without sacrificing flavor or moisture.
Ingredients
- 2 cups gluten free oat flour, very finely ground if homemade
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup non-dairy milkregular milk1:1vegetarian
if dairy is okay
- 1 tablespoon fresh lemon juice
- ¼ cup coconut oil, melted
- ¼ cup coconut sugar
- 2 tablespoons coconut sugar
- ¼ cup pure maple syrup
- 1 ¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract(optional)
- 2 cups fresh blueberries
- 2 tablespoons fresh blueberries, for topping(optional)
Instructions
- 1
Preheat oven to 350°F and line 12-cup muffin pan with cupcake liners
- 2
Sift together oat flour, baking soda, baking powder and salt in large bowl
- 3
Heat non-dairy milk in microwave in 10-second increments until just warm
- 4
Whisk together warm milk, lemon juice, melted coconut oil, coconut sugar, maple syrup, vanilla and almond extract in medium bowl
- 5
Add wet ingredients to dry ingredients and whisk until just incorporated with no flour patches remaining
- 6
Fold in blueberries
- 7
Divide batter evenly into prepared muffin cups, filling to top for fewer larger muffins or 3/4 full for more smaller muffins
- 8
Press additional blueberries into muffin tops if desired
- 9
Bake for 24-32 minutes until toothpick inserted comes out clean
- 10
Cool in pan on rack for 20 minutes, then transfer muffins to cooling rack for 1-2 hours
Tips
Warming the non-dairy milk prevents the melted coconut oil from solidifying when mixed, ensuring smooth batter consistency.
For bakery-style dome tops, fill muffin cups completely to the top rather than the traditional 2/3 full.
Use very finely ground oat flour for the best texture - coarse flour will result in dense, gritty muffins.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week
Batter can be prepared and refrigerated overnight, then baked fresh in the morning
Serve at room temperature or slightly warmed
Common Mistakes
Use finely ground oat flour to avoid gritty texture
Don't overmix batter to prevent tough muffins
Warm milk before mixing to prevent coconut oil from solidifying
Substitutions
Gluten-Free Swaps
General Alternatives
if dairy is okay
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but don't thaw them first. Toss frozen blueberries in a little flour before folding into batter to prevent sinking and bleeding.
How long do these muffins keep?
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week. They can also be frozen for up to 3 months.
Can I make my own oat flour?
Yes, pulse old-fashioned oats in a food processor or high-speed blender until very finely ground. Let settle before using to avoid flour clouds.