Gluten-Free Oatmeal Blueberry Muffins are moist, soft, and full of blueberry flavor! Super easy to make. Perfect as a snack or any time!
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About this recipe
Gluten-free oatmeal blueberry muffins are moist and soft; you can make them with fresh or frozen blueberries.
They have the perfect sweetness, which mixed with the flavor of blueberries makes them delicious!! Made with GF rolled oats and brown rice flour they are very soft. They take vegetable oil and no butter.
It’s super easy to make and freezes very well. Perfect as a snack, breakfast, or tea time.
There is a similar version of blueberry muffin with buckwheat flour, which is also very delicious.
Ingredients
The main ingredients of this recipe are:
- Rolled Oats: gluten-free old-fashioned rolled oats.
- Sugar: brown sugar. You can also use white granulated sugar.
- Egg: room temperature egg is better.
- Vegetable Oil: sunflower oil but coconut oil should work well.
- Milk: heavy milk for the best flavor and consistency.
- Salt: enhances flavors.
- Blueberries: fresh or frozen blueberries. If you will use frozen ones, remember not to thaw them. Keep it frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in the batter.
- Optional: lemon zest.
Instructions
Preheat the oven to 350°F (180°C).
Line 10 muffin cups with liners and lightly grease them.
Whisk together gluten-free all-purpose flour, GF oats, baking powder, and salt in a medium bowl.
In another bowl beat the egg with the sugar. Add the oil and vanilla extract.
Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated.
If you want you can add fresh lemon zest to the mixture.
Add the blueberries and mix with a rubber spatula without beating until blended. Be careful not to smash the fruits. You can also put the blueberries on top of the mixture once you place them in the prepared pans.
If you are going to use frozen blueberries remember not to thaw them. Keep it frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in the batter
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days.
Can I freeze blueberry muffins?
Yes, you can freeze them in an air-tight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).
Variations
- Fruit: You can also make these muffins with mixed berries, or raspberries, fresh or frozen.
- Lemon zest: you can add lemon zest to the mixture for a fresh recipe.
- Oil: coconut oil should work well.
- Milk: you can replace it with vegetable milk.
For more recipes with blueberries
Gluten-Free Oatmeal Blueberry Muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup gluten-free old-fashioned rolled oats
- 2 teaspoon baking powder
- Pinch of salt
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 and 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (180°C).
- Line 10 muffin cups with liners and lightly grease them.
- Whisk together gluten-free all-purpose flour, GF rolled oats, baking powder, and salt in a medium bowl.
- In another bowl beat the egg with the sugar. Add the oil and vanilla extract.
- Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated. If you want you can add fresh lemon zest to the mixture.
- Add the blueberries and mix with a rubber spatula but without beating and just until blended. Be careful not to smash the fruits. You can also put the blueberries on top of the mixture once you place them in the prepared pans.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean, with no streaks of batter.
- Let cool before removing.
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