Easy Oatmeal Blueberry Muffins (Gluten-Free)
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!
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.
Notes
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.
Store the muffins in an air-tight container at room temperature for 3 days or in the fridge for up to 5 days.