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+ servings
A close-up of freshly baked blueberry muffins

Gluten-Free Blueberry Muffins

 These easy oat flour muffins turn out moist and chewy and are a breakfast favorite in our house! 
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 288kcal
Author Amee


  • 3 cups oat flour
  • 1 ½ cups raw turbinado sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup low-fat milk I used 1 % and you can also sub unsweetened nut milk
  • ¼ cup melted butter slightly warmed coconut oil would be fabulous here for a vegan option
  • 2 teaspoon vanilla extract
  • 1 pint fresh 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.


Calories: 288kcal | Carbohydrates: 52g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 252mg | Potassium: 178mg | Fiber: 3g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 2mg