Gluten-Free Oatmeal Blueberry Muffins
Gluten-free oatmeal blueberry muffins are soft, moist, and packed with juicy blueberries. The not-too-sweet muffins have a tender crumb and a delicious homemade texture, and you can use either fresh or frozen blueberries.
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Gluten-free blueberry oat muffins
These easy gluten-free oatmeal blueberry muffins are a great recipe to have on hand when you want a simple homemade breakfast or snack. Rolled oats give the muffins a soft, tender texture, while the blueberries add plenty of natural sweetness and juicy bursts of flavor. Bonus, they freeze wonderfully!
They come together with simple ingredients and can be made with either fresh or frozen blueberries, making them an easy recipe to enjoy year-round. Serve these gluten-free blueberry muffins for breakfast, brunch, or an afternoon snack. If you love baking with oats, try these Gluten-Free Oatmeal Chocolate Chip Cookies for another easy, deeply satisfying oatmeal treat.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Rolled Oats: gluten-free old-fashioned rolled oats. You don’t need to soak the oats.
- Egg: a room-temperature egg is better.
- Vegetable Oil: natural oil, like sunflower oil.
- Milk: whole milk for the best flavor and consistency.
- Blueberries: fresh or frozen blueberries. If using frozen ones, do not thaw them. Keep them frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in.
How to make gluten-free blueberry oatmeal muffins
Preheat the oven to 350°F (180°C). Line 12 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. Set aside.
In a separate bowl, whisk the egg and sugar. Add the oil and vanilla and mix until combined.
Add the wet ingredients to the dry ingredients along with the milk. Stir just until combined. Avoid overmixing.
Gently fold in the blueberries with a rubber spatula. If using frozen blueberries, add them straight from the freezer—do not thaw them first.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean, with no streaks of batter.
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.
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).
Good to know: baking tips
- Don’t thaw frozen blueberries. If you’re using frozen blueberries, add them directly to the batter. Thawing them first can release excess liquid and make the batter too wet.
- Don’t overmix the batter. Mix the ingredients just until combined. Overmixing can make the muffins heavier.
- Don’t overbake. Start checking the muffins toward the end of the baking time. They’re ready when a toothpick inserted into the center comes out clean.
You might wonder: FAQ
Can I use frozen blueberries? Yes, but add them directly to the batter while still frozen. You don’t need to thaw them first.
Do I need to soak the oats? No, gluten-free old-fashioned rolled oats can be added directly to the batter.
Why are my gluten-free muffins dry? This can happen when the muffins are overbaked or when the flour and oats aren’t measured correctly. Bake them just until they are set, and a toothpick inserted into the center comes out clean.
Can I use quick oats instead of rolled oats? Yes, you can use quick oats instead of rolled oats, but the texture may be different. Old-fashioned rolled oats give these simple muffins a more substantial oatmeal texture.
For more oatmeal recipes
If you love baking with oats, you must try these recipes:
- Easy oatmeal muffins
- Oatmeal apple muffins
- Oatmeal pumpkin cookies
- Oatmeal raisin cookies
- Oatmeal Breakfast Bars
Easy Oatmeal Blueberry Muffins (Gluten-Free)
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- 1 cup gluten-free old-fashioned rolled oats
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ cup oil
- 1 teaspoon vanilla extract
- ¾ cup milk
- 1 and ½ cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F (180°C). Line 12 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. Set aside.
- In a separate bowl, whisk the egg and sugar. Add the oil and vanilla and mix until combined.
- Add the wet ingredients to the dry ingredients along with the milk. Stir just until combined. Avoid overmixing.
- Gently fold in the blueberries with a rubber spatula. If using frozen blueberries, add them straight from the freezer—do not thaw them first.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean, with no streaks of batter.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.