Easy Oatmeal Blueberry Muffins (Gluten-Free)
These gluten-free oatmeal blueberry muffins are soft, moist, and packed with juicy blueberries. Made with old-fashioned rolled oats, they have a tender crumb and a delicious homemade texture, and you can use either fresh or frozen blueberries.
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.
Notes
Blueberries: If using frozen blueberries, don't 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 into the batter.
Storing: Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days.