Gluten-Free Oatmeal Blueberry Muffins
GF Blueberry Muffins with oats are moist, soft, and full of juicy blueberries. They take simple ingredients, and you can use fresh or frozen blueberries. The muffins are super easy to make and perfect for breakfast, a quick snack, or tea-time!
Jump to Recipe
About these GF oat muffins
These easy GF muffins are moist, soft, and full of juicy blueberries, fresh or frozen, both work. They’re super easy to make, take simple ingredients, and come together in 15 minutes. For more oatmeal recipes, you can’t miss these delicious oatmeal raisin cookies, which are fantastic!
The muffins are perfect as a snack, breakfast, or tea time. They are also freezer-friendly! You must add this recipe to your GF easy snack recipes.
Ingredients
The main ingredients of this recipe are:
- Rolled Oats: gluten-free old-fashioned rolled oats. You don’t need to soak the oats.
- Egg: room temperature egg is better.
- Vegetable Oil: sunflower oil.
- Milk: heavy 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 simple GF blueberry oat 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 another bowl, beat the egg with the sugar. Add the oil and vanilla extract and mix.
Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated.
Add the blueberries and mix with a rubber spatula without beating until blended.
If using frozen blueberries, don’t thaw them. Keep it frozen until you add it to the batter. Your batter could become runny if you thaw the berries and mix them into the batter.
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 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 fresh or frozen mixed berries or raspberries.
- Lemon zest: Add lemon zest for a fresh flavor.
- Oil: coconut oil should work well.
For more recipes with blueberries
Easy Oatmeal Blueberry Muffins (Gluten-Free)
Ingredients
- 1 and 1/2 cup gluten-free all-purpose flour
- 1 cup gluten-free old-fashioned rolled oats
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 and 1/2 cup 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 another bowl, beat the egg with the sugar. Add the oil and vanilla extract and mix.
- Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated.
- Add the blueberries and mix with a rubber spatula, without beating, just until blended.
- 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 cool before removing.