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close up of three muffins with fresh blueberries on a platter

Amazing Eggless Blueberry Muffins {Gluten-Free}

 These easy eggless blueberry muffins turn out moist and chewy and are a breakfast favorite made with oat flour and fresh blueberries! 
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 2% 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 25-30 minutes until tops are set.
  • Cool and enjoy.


  • To keep the blueberries suspended throughout rather than sinking to the bottom of the muffins, dust them in a light coating of oat flour before stirring them into the batter.
  • Try not to fuss with the batter. Over mixed muffins can be tough and chewy.
  • Fill each liner no more than ½ way full. If there's too much batter, the tops may spill out over the side of the liners as they bake.
  • You can also add a flax "egg" to the batter. Mix 1 tablespoon ground flax with 2.5 tablespoon water and let it thicken for 5 minutes before adding to the batter.


Calories: 288kcal | Carbohydrates: 52g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 248mg | Potassium: 183mg | Fiber: 3g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg