Wheat Free Blueberry Muffin Recipe

Gluten-Free Blueberry Muffins

Servings 12 muffins
Author Amee


  • 3 cups oat flour such as Bob's Mill
  • 1 1/2 cups raw turbinado sugar
  • 1 tbsp aluminum free baking powder
  • 1/2 tsp sea salt
  • 1 cup fat free milk I used 1 % and you can also sub unsweetened organic soy milk
  • 1/4 cup canola oil or melted butter I used melted best life butter stick but slightly warmed coconut oil would be fabulous here for a vegan option
  • 2 tsp vanilla extract
  • 1 pint fresh organic blueberries


  • Preheat oven to 350 degrees.
  • Line cupcake pan with liners (makes 12 large muffins).
  • Combine flour, sugar, baking powder and salt in a large bowl.
  • In a separate bowl, combine milk, oil or butter and vanilla.
  • Add wet ingredients to dry and stir until just combined.
  • Gently stir in blueberries.
  • Using an ice cream scoop, drop batter into liners.
  • Sprinkle a little raw sugar on top of each muffin before they go into the oven.
  • Bake 30-40 minutes until tops are set.
  • Cool and enjoy.