Gluten-Free Oat Flour Blueberry Muffins with Almond Flour
These tender, naturally sweetened muffins combine oat flour and almond flour for a wholesome base that's both gluten-free and delicious. Fresh blueberries burst throughout each bite, while coconut oil and applesauce keep them moist without butter. The batter comes together quickly and bakes into beautifully domed muffins perfect for breakfast, snacks, or brunch gatherings. What makes this recipe special is the careful balance of wet ingredients that prevents the coconut oil from seizing while creating consistently fluffy results.
Ingredients
- 2 ¼ cups GF oat flour or homemade gluten free oat flour
- ½ cup blanched almond flour, finely ground
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup water
- ½ cup non-dairy milk or milk of choiceregular dairy milk1:1dairy
any milk works well
- 1 tablespoon lemon juice
- 2 tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- 1
Preheat oven to 350°F and line 12-cup muffin pan with cupcake liners
- 2
Sift together oat flour, almond flour, baking soda, baking powder, and salt in large bowl
- 3
Heat water and milk in microwave-safe bowl in 10-second increments until just warm
- 4
Whisk together warm water, milk, lemon juice, melted coconut oil, coconut sugar, applesauce, and vanilla in medium bowl until well incorporated
- 5
Add wet ingredients to dry ingredients and whisk until just incorporated with no flour patches remaining
- 6
Fold in blueberries
- 7
Scoop batter into prepared muffin pan, filling to top for 10 high-topped muffins or 3/4 full for 12 medium muffins
- 8
Smooth batter into even layer with dome in center using spoon
- 9
Bake for 22-30 minutes until toothpick inserted comes out clean
- 10
Cool in pan on cooling rack for 30 minutes
- 11
Remove muffins from pan and transfer to cooling rack to cool completely for about 1.5 hours
Tips
Warming the water and milk prevents the melted coconut oil from solidifying when mixed with cold liquids, ensuring smooth batter.
Fill muffin cups all the way to the top for bakery-style high-topped muffins, or 3/4 full for standard-sized muffins.
The raw batter appearance closely matches how the muffins will look when baked, so smooth into desired dome shape before baking.
Good to Know
Store cooled muffins in airtight container at room temperature for 3 days or refrigerate for 1 week
Batter can be prepared and refrigerated overnight before baking
Serve at room temperature or gently warmed
Common Mistakes
Don't skip warming the milk and water or coconut oil will seize and create lumpy batter
Avoid overmixing once flour is added to prevent tough, dense muffins
Substitutions
Dairy-Free Swaps
any milk works well
Gluten-Free Swaps
General Alternatives
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 can I tell when the muffins are done?
Insert a toothpick into the center of a muffin. When it comes out clean or with just a few moist crumbs, they're ready.
Can I freeze these muffins?
Yes, wrap cooled muffins individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.