Wheat Free Blueberry Muffin Recipe

Blueberry Muffins

Servings 12 muffins


  • 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


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