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:
Pumpkin Chocolate Chip Muffins
Gluten Free Blueberry Oat Muffins
- 1 ¼ + 2 Tbsp (206g) Bob’s Red Mill 1:1 gluten free baking flour, spooned and leveled
- 1 cup gluten free quick cooking oats
- 1 Tbsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup oil (neutral oil like sunflower oil)
- ½ cup honey
- ¾ cup plain yogurt
- 2 eggs
- 1 ½ tsp gluten free vanilla extract
- 1 cup fresh blueberries
- Preheat oven to 375℉. Line a standard 12-cup muffin pan with liners and set aside.
- In a large mixing bowl, whisk together flour, oats, cornstarch, baking powder, baking soda, cinnamon, and salt.
- In a medium mixing bowl, whisk together oil, honey, yogurt, eggs, and vanilla until everything is smooth and combined.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until combined. Gently fold in the blueberries.
- Scoop the muffin batter into the prepared muffin tin, filling each liner all the way to the top. Optional to top with a few additional blueberries.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool for 10 minutes before removing from the pan to enjoy
I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your muffins will turn out the same if using a different flour mixture. Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used. If using a different gluten free all purpose flour mix, I recommend using a 1:1 mix that contains xanthan gum and measuring by weight.
Always spoon and level your flour into your measuring cups! Scooping out your flour with the measuring cup can lead to using too much.
You can use frozen blueberries in this recipe instead of fresh, just do not thaw before using. Wild blueberries would taste great!
Author: Zest and Lemons
Recipe adapted from the lovely Sally’s Baking Addiction
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