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 for Oatmeal Muffins
You’ll need a couple ingredients to make these muffins. These include:
Oat flour – This is a gluten-free flour that’s packed with flavor and nutrition. It adds a slightly sweet and nutty flavor to your muffins. And thanks to its high protein and fiber content, it makes your muffins tender and moist.
Can’t have gluten? Look for the certified gluten-free label on your oat flour.
This oat flour here has been verified gluten-free. And it’s organic and non-GMO too.
Rolled oats – 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 – Like rolled oats, almond flour provides manganese. It also provides Vitamin E, which promotes healthy skin.
In terms of flavor, almond flour adds a mild sweetness. And because it’s rich in fat, almond flour helps your muffins retain moisture.
So your muffins will last that much longer. Almond flour also adds a nice boost of protein which fills you up.
Don’t have any almond flour? You can get some here.
Coconut sugar – Coconut sugar is a healthier alternative to white sugar. That’s because it has a lower glycemic index.
So, it won’t cause as many blood sugar spikes. Coconut sugar also adds a mild caramel flavor.
This gives your muffins have a delicious earthy flavor.
Don’t have coconut sugar available? You can get some organic coconut sugar here.
Or you can use granulated sugar or brown sugar instead.
Salt – 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 – Baking soda helps your muffins rise. Without it, your muffins will be flat.
Eggs – 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 – 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 – Almond milk adds a mild nutty flavor to your muffins. You’ll want to use unsweetened almond milk for these muffins.
Instead of almond milk, you can also use another plant-based milk of your choice.
Sesame oil – 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.
Don’t have sesame oil available? You can use olive oil instead.
Apple cider vinegar – You may already use apple cider vinegar in salad dressings. But did you know that apple cider vinegar is great for baked goods too!
That’s because it adds an extra pop of flavor.
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
Making these muffins is so easy. You want to preheat your oven to 350F.
Next, 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. Or you can add another plant-based milk of your choice.
You can even add dairy milk if you want – it’s really up to you.
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. And I really loved how these muffins turned out – and I’m sure you’ll like them too.
Add apple cider vinegar, and mix until well combined.
Add your oat flour, rolled oats, almond flour, coconut sugar, salt, and baking soda to a separate bowl. Mix well.
Next, add your dry ingredients to your wet ingredients. Mix well until consistent and smooth.
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!
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.
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.
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.
Then let your muffins cool down. Enjoy with a cup of tea or coffee.
Watch: Full Blueberry Muffin Recipe
If you’d love to see the full tutorial on video, check this out!
Why Are My Blueberry Muffins Flat?
There are several reasons your muffins could be flat.
First of all, your leavening ingredients (baking soda/baking powder) could be expired. This often happens if you don’t bake a lot.
You end up using your baking soda/baking powder for a few recipes. Then your baking soda/baking powder gathers dust – and moisture.
When your baking soda/powder gets moist, it becomes less effective. So, it doesn’t do the job of making your muffins rise.
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.
Also, if you forget to add your baking powder/baking soda, your muffins will definitely turn out flat.
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.
So, if you leave out an egg or two, your batter will not expand as much.
Be careful when measuring your flour. If you take heaping cups or pack your flour, you’ll end up with too much flour in your batter.
And this will cause your muffins to be flat.
You also want to make sure you set your oven to the correct temperature. And you want to make sure it is fully preheated before you place your batter in.
Your oven needs to be hot enough for your baking soda/baking powder to work. If your oven is hot enough, the baking soda/baking powder will react and release gas.
This helps your batter expand so your muffins aren’t flat.
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.
Also, watch your baking time so your muffins don’t dry out. Start testing them with a toothpick about 2 to 3 minutes earlier than the set bake time.
That way, you’ll be able to get them out just in time.
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
- 1 cup oat flour
- 3 tbsp rolled oats
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/4 tsp salt
- 3/4 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk (or other plant-based milk)
- 1 tbsp sesame oil
- 1 tsp apple cider vinegar
- 1 cup blueberries
- Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
- Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
- In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it's well combined.
- Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
- Now, gently fold in the blueberries.
- Divide the batter and fill each muffin cup leaving some space at the top.
- Bake in the oven for 20-25 minutes. Use a toothpick to check whether it's fully cooked - with some crumbles still attached.
- Let cool down before eating.
Nutrition Information:Yield: 9 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 1.4gTrans Fat: 0gUnsaturated Fat: 8.2gCholesterol: 42mgSodium: 194mgCarbohydrates: 22gNet Carbohydrates: 19.1gFiber: 2.9gSugar: 10gProtein: 6.5g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.