A recipe for deliciously moist gluten free blueberry oat muffins. Naturally sweetened with honey and bursting with blueberries, these muffins make a great snack or dessert.
I love having an excuse to eat more blueberries. They have quickly become one of my favorite fruits… not to mention they are perfect to bake with.
If only they were in season here all year round!
One of my favorite things to make with blueberries is muffins. I’m a big fan of freezing them for snacks throughout the week, or eating one as dessert when I have a sweet craving. So when I had a chance to finally make these gluten free blueberry oat muffins, I jumped on it and made three batches!
These blueberry muffins are absolutely delicious. Not only are they gluten free, but they are refined sugar free. They get their sweetness from honey, and are perfectly moist thanks to plain yogurt.
During my recipe testing, I tried following what many others suggested… soak the oats before mixing them in the batter. This technique is suppose the help them rise taller. Did it work? Yes. But in return, they soaked up so much of the moisture and ended up chewy or slightly dry. It most likely had to do with my gluten free flour, but that would require a lot more test batches to figure it out.
Instead of going fussing with it more, I went back to the first recipe I tested. One where I didn’t soak the oats first. Once again, they were my favorite. They still rise slightly, not a ton, but they are light and perfectly moist inside.
These gluten free blueberry oat muffins make a perfect snack or dessert. Freeze them for later use, or devour them in a day or two. I know you will enjoy them!
A few tips:
- When measuring your flour, don’t scoop it right out of the container or bag! Mix it around and spoon it into your measuring cup, then level off the top, before adding it to a bowl to weigh. I use a digital scale to weigh my flour every time I bake. You would be surprised how different your measurements can be depending on how you scoop your flour, or even how you measure day-to-day. Always weigh your flour for the best results. This recipe uses about 206g of Bob’s Red Mill 1:1 gluten free baking flour.
- You can always reserve 2 tsp of your flour to coat the blueberries before folding them in. I find this sometimes helps them from sinking to the bottom, but it’s not necessary.
- I love using raw honey in this recipe. If you use raw honey, and it’s too thick to mix in, just heat it slightly in the microwave and then let it cool before adding it in.
Try these muffin & quick bread recipes:
Recipe adapted from the lovely Sally’s Baking Addiction
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