These blueberry oatmeal muffins are soft, moist, and sweet. Very easy to make and make for a great treat of breakfast. They’re gluten-free and dairy-free.

Could you live on sweets, sweets, and more sweets? Me too! But all those sweets are not good for your waistline – or your health.

So how can you have your cake, ahem muffin, and eat it too? – By making your muffin with wholesome, nutritious ingredients.

Think gluten-free flour, fresh berries, and natural sweeteners. Yum! These blueberry oatmeal muffins are wonderfully moist and so yummy. And they’re packed with lots of fresh blueberries.

You won’t be able to stop eating them. They’re also gluten-free and dairy-free. So you can even enjoy them if you’re avoiding dairy or gluten.

Besides making a great breakfast, these muffins are great for dessert. So, they do double duty.

Ingredients You’ll Need

Dry Ingredients

Oat flour (1 cup) – This is a gluten-free flour that’s packed with flavor and nutrition. It adds a slightly sweet and nutty flavor to your muffins.

Rolled oats (3 tbsp) – Rolled oats add texture and nuttiness to your muffins. They also add tons of nutrients. These include manganese, magnesium, and phosphorus.

You’ll want to use rolled oats rather than jumbo oats. That’s because jumbo oats will give your muffins a chunkier texture.

Almond flour (1 cup) – Like rolled oats, almond flour provides manganese. It also provides Vitamin E, which promotes healthy skin. Don’t have any almond flour? You can get some here.

Coconut sugar (1/3 cup) – Coconut sugar is a healthier alternative to white sugar. That’s because it has a lower glycemic index.

Don’t have coconut sugar available? You can get some organic coconut sugar here.

Salt (1/4 tsp) – You may be tempted to leave out the salt. But don’t skip it! The salt balances out the sweetness of the muffins. Salt also enhances the flavor of the rest of your ingredients.

Baking soda (3/4 tsp) – Baking soda helps your muffins rise. Without it, your muffins will be flat.

Wet Ingredients

Eggs (2) – Eggs add structure, flavor, richness, and color. They also add lots of nutrients. These include protein, as well as choline, which builds cell membranes.

Vanilla extract (1 tsp) – Vanilla extract adds a smooth, sweet flavor to your muffins. And just like salt, vanilla extract enhances the flavors of your other ingredients. So your muffins go from bland to wow!

Almond milk (1/2 cup) – Almond milk adds a mild nutty flavor to your muffins. You’ll want to use unsweetened almond milk for these muffins.

Sesame oil (1 tbsp) – Sesame oil keeps your muffins moist and fluffy. It also helps bind the rest of your ingredients. To add a nutty, toasty taste to your muffins, use toasted sesame oil like this.

Apple cider vinegar (1 tsp) – You may already use apple cider vinegar in salad dressings. But did you know that apple cider vinegar is great for baked goods too!

Blueberries – And we can’t have blueberry muffins without blueberries, right? They add a pleasant tart-sweetness. And they pack a ton of antioxidants too.

How to Make Gluten-Free Blueberry Oatmeal Muffins

Step 1. You want to preheat your oven to 350F. Crack your eggs in a large bowl. Whisk a little bit just to make sure the mixture is nice and fluffy. Then add vanilla extract and unsweetened almond milk.

Add your sesame oil. I know that’s an interesting choice of oil. But it really gives that extra flavor you don’t find anywhere else. Add apple cider vinegar, and mix until well combined.

Step 2. Add your oat flour, rolled oats, almond flour, coconut sugar, salt, and baking soda to a separate bowl. Mix well.

Step 3. Next, add your dry ingredients to your wet ingredients. Mix well until consistent and smooth.

Step 4. Add your blueberries, folding them in.

You don’t want to mix too vigorously, or you will smash your blueberries. This will make your batter blue – and that’s not what we want. We want those blueberries to be incorporated, not smashed!

Step 5. Line your muffin tin with liners like this. Then spray your liners with olive oil cooking spray. Or you can oil up your liners with a silicone brush dipped in olive oil.

Step 6. Next, divide the batter into your muffin liners. You’ll just be filling 9 muffin liners. When filling your muffin liners, leave a bit of space on top. This is so your muffins don’t overflow once they rise.

Step 7. Bake your muffins for 20 to 25 minutes. To make sure your muffins are fully cooked, check your muffins with a toothpick. You’ll want a bit of crumbs attached, but not too much.

Step 8. Then, let your muffins cool down. Enjoy with a cup of tea or coffee.

Why Are My Blueberry Muffins Flat?

First of all, your leavening ingredients (baking soda/baking powder) could be expired. This often happens if you don’t bake a lot. So, before you start making these muffins, check those expiry dates!

Also, make sure you don’t substitute baking powder for baking soda inaccurately. You want to use a 1:3 ratio of baking soda to baking powder.

On top of it, if you use fewer eggs than needed, your muffins will end up flat. That’s because the job of the eggs is to trap air, causing the batter to expand and rise.

What Temperature Is Best to Bake Muffins?

You want your baking temperature to be between 325 to 375 Fahrenheit to thoroughly cook your muffins.

How Do You Keep Muffins Moist When Baking?

To keep your muffins moist when baking, you want to make sure you use enough fat in your batter. Flour is naturally absorbent. So it wants to suck up all the moisture from the batter.

This results in a dry muffin. By adding oil, you minimize flour’s ability to suck up all the moisture. So your muffins end up nice and moist.

Ingredients like fresh/frozen blueberries add moisture. Other moisture-rich fruits and veggies, like shredded zucchini, grated carrots, and fruit puree, also add moisture.

Other Recipes You May Like

• 1-Minute Microwave Mug Cake
• Matcha Energy Balls
• Paleo Brownies
• Date Energy Balls
• 5-Ingredient Cashew Energy Balls
• Almond Butter Energy Balls
• Strawberry Chia Pudding
• Coconut Chia Pudding
• Mango Chia Pudding
• Cacao Chia Pudding

Watch: Full Blueberry Muffin Recipe