Blueberry Oatmeal Muffins
Moist, wholesome, and naturally sweetened, these blueberry oatmeal muffins are loaded with fiber and protein. Made with almond and oat flour, they are gluten-free, dairy-free, and perfect for breakfast or snack time. Quick to make, they’re a healthy treat you’ll return to again and again.
Equipment
- 9-cup muffin tin
- Muffin liners (9)
- Large mixing bowls (2)
- Whisk
- Small Mixing Bowl
- Measuring Cups and Spoons
- spatula
- Cooling rack
Ingredients
- 1 cup 92 g gluten-free oat flour
- 2 tablespoons gluten-free oat flour reserved
- 1 cup 112 g superfine blanched almond flour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 2 large eggs or flax eggs for vegan option
- ⅓ cup 104 g pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup 120 g unsweetened almond milk (or dairy-free alternative)
- 1 tablespoon olive oil or neutral oil
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 1 cup 150 g fresh or frozen blueberries
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) to ensure even baking. While the oven warms, line a 9-cup muffin tin with paper liners. Lightly spray the inside of each liner with nonstick cooking spray or brush with a small amount of oil. This step prevents sticking and ensures the muffins maintain their shape and texture when removed.
- Combine Dry Ingredients: In a large mixing bowl, measure and whisk together 1 cup of gluten-free oat flour (reserving 2 tablespoons for later), superfine blanched almond flour, salt, and baking soda. Whisking thoroughly at this stage ensures even distribution of the baking soda and salt, which helps the muffins rise evenly and develop a balanced flavor.
- Mix Wet Ingredients: In a separate large mixing bowl, crack and lightly beat 2 large eggs until slightly frothy. Add the pure maple syrup, vanilla extract, unsweetened almond milk, olive oil, and apple cider vinegar. Stir with a whisk or spatula until the mixture is smooth, uniform, and slightly airy. This will help create a tender crumb texture in the muffins.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a spatula or large spoon, gently fold the mixture together until just combined. Avoid overmixing, as this can make muffins tough rather than soft and fluffy. The batter should be thick but pourable.
- Prepare Blueberries: In a small bowl, toss the blueberries with the reserved 2 tablespoons of oat flour. This coating prevents the blueberries from sinking to the bottom of the muffins during baking, ensuring even distribution in every bite. Whether you use fresh or frozen blueberries, this step is key to preserving their texture and preventing excess moisture from affecting the muffin batter.
- Incorporate Blueberries into Batter: Gently fold the floured blueberries into the muffin batter using a spatula. Be careful not to overmix at this stage, as you want to avoid breaking the blueberries and turning the batter blue. Ensure the berries are evenly distributed without deflating the mixture.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin liners, filling each cup about three-quarters full. This allows room for the muffins to rise without overflowing. Use a spoon or an ice cream scoop to measure batter for even muffin sizes.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18–25 minutes. Baking time may vary slightly depending on your oven, so check muffins after 18 minutes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The muffins should be lightly golden on top and firm to the touch.
- Cool Before Removing: Once baking is complete, remove the muffin tin from the oven and set it on a cooling rack. Allow the muffins to cool in the tin for about 10 minutes. This resting period helps them set and makes removal easier.
- Serve and Store: After cooling, gently remove muffins from the liners and place them directly on the cooling rack. Serve fresh for optimal flavor, or store in an airtight container for up to 4 days at room temperature. For longer storage, freeze muffins for up to 3 months and reheat before serving.
Notes
- For best texture, measure flours using a kitchen scale for accuracy.
- Use fresh blueberries in season for maximum flavor, or frozen blueberries (unthawed) for convenience.
- If using frozen blueberries, add them directly to the batter without thawing to avoid excess moisture.
- Avoid overmixing the batter to keep muffins light and tender.
- Muffins are best enjoyed within 2 days for peak freshness but can be stored or frozen for later use.
