What better way to kick-off a new month, than with a fresh new recipe! These gluten-free blueberry oatmeal muffins are so easy to make and are studded with fresh blueberries for the ultimate bakery treat. Did I mention they are also refined sugar free AND dairy-free? That makes them a great candidate for a grab-and-go breakfast, or healthy snack.
One of the best things about these muffins is how hearty they are. Unlike most muffins with oatmeal, the old-fashioned rolled oats in this recipe are actually soaked in dairy-free milk to plump them up prior to adding to the batter. The result is a moist and fluffy muffin that is much more filling.
I absolutely love that these blueberry oatmeal muffins are refined sugar free. I hate when muffins are overly sweet, and these have just a kiss of sweetness thanks to the addition of maple syrup. You can also use honey or agave if you prefer, but maple syrup adds that caramelized taste that brown sugar usually yields.
The recipe makes 12- full-size muffins, but you can easily make mini-muffins, if you prefer. If making mini-muffins, I would drop the blueberries into each well, rather than mixing them into the batter, just to make sure you get blueberries in each muffin.Print
Delicious and fluffy gluten-free muffins, studded with fresh blueberries. A great breakfast or healthy snack.
- 1 cup old-fashioned rolled oats (make sure to check label for gluten-free), plus more for sprinkling before baking
- 1 cup non-dairy milk, I like almond or cashew
- 1 ¼ cup gluten-free 1:1 flour, or all-purpose flour if not gluten-free
- ¼ tsp salt
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ½ cup ghee or refined coconut oil, melted and slightly cooled
- ½ cup maple syrup, honey or agave
- 1 cup fresh or frozen blueberries, plus a handful for topping
- Pre-heat your oven to 425 degrees. Spray or line a standard 12 well muffin pan. Set aside.
- In a medium bowl, combine the oats and milk and let soak for 20 minutes. In the meantime, melt the ghee or coconut oil. Set aside.
- In a large bowl, combine the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In another large bowl, whisk together the wet ingredients – egg, vanilla, melted and cooled oil, and maple syrup.
- Pour the wet ingredients into the dry ingredients and stir a few times. Add the soaked oats/milk and blueberries. Gently stir/fold the batter until just combined.
- Stir the batter into your prepared pan. Each muffin well will be almost full. Sprinkle with extra oats, and dot with 1-2 blueberries for that perfect bakery style look.
- Bake the muffins for 5 minutes before turning your oven temperature down to 350 degrees. Continue baking for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
- Muffins stay fresh for a few days at room temperature. Store in the fridge to stay fresh longer. Muffins can also be frozen for up to 3 months.
- For mini-muffins – bake for 10-13 minutes at 350 degrees.