Easy Gluten Free Blueberry Oatmeal Muffins [Dairy Free]

Sometimes a mid-morning snack is a must right? And while it's tempting to just grab whatever's in the pantry, if there was something quick and easy, but also amazingly good, that would be a win-win right?

Well these gluten free blueberry oatmeal muffins are THAT snack!

Why this recipe is the best!

These muffins combine good-for-you ingredients with hunger busting oats and the result is a breakfast / snack / afterschool snack that not only tastes delicious, but actually helps you stay full.

It’s hard enough to find a gluten free snack worthy of eating (protein bars anyone?!), something that doesn’t crumble in your hand or taste like cardboard in a fancy package, but this is one fits the bill. In fact, it will delight every member in your household, whether gluten free or not.

And did I mention it’s super low fat too? With just 2 Tablespoons of coconut oil, there’s very little fat, but still enough that it doesn’t taste low fat. (Kinda like this French bread!)

They closely resemble baked oatmeal, only this version is moist, easy to make and even easier to freeze for later. (A quick reheat in the microwave would have these muffins on your table in no time.)

Tips for making these baked blueberry oatmeal muffins:

1. Let the oats sit with the warm milk

I recommend microwaving the milk for 1 minute and 30 seconds then pouring them into a large bowl along with the oats. This will hydrate the oats, which makes for a moist muffin.

2. Use room temperature ingredients

Although it might be tempting to grab that egg straight from the refrigerator to get right to the recipe, don't do it! The ingredients (maple syrup included) need time to come to room temperature so they mix properly. I talk about this in my baking masterclass, but it's one of the gluten free baking essentials.

3. Measure by weight

A good rule of thumb for baking is if weight measurements are given in a recipe, use them! Most of my recipes on Zest For Baking are given in grams, particularly the flours and sugars. Weight is more accurate than cups. And accuracy is essential in gluten free baking!

4. Spray the muffin tin

Give your pan a good spray with non stick cooking spray otherwise, the muffins may stick and you’ll break all your blueberries when trying to remove them.

How to make this recipe

Ingredients & substitutions

The ingredients list for these muffins is short and sweet (like these banana muffins too). Below are the brands I use and recommend and then a substitute if there's a good one available.

Gluten free oats - the important thing with oats is to use a certified GF oat brand. I used Bob's Red Mill in this recipe. If you don't want to use oats, I'd recommend turning to this lemon blueberry muffin instead as I haven't tested anything else.

Non-dairy milk - I used the Silk brand of unsweetened almond milk in this recipe. If you don't want to use almond milk, coconut milk or oat milk would work nicely too.

Coconut oil - I used the 365 brand of coconut oil in this recipe. Vegetable oil would be another option or melted non dairy butter.

Maple syrup - The 365 brand was used in the recipe. Other brands of maple syrup would work well too - just make sure it's pure maple and not imitation table syrup.

Egg - I used an organic brown egg in the recipe. If you need a substitute, JUST egg is a great egg-free option. (I go over some other egg substitute options here in my substitutions guide).

Vanilla extract - The brand is not as important as the quality of vanilla extract. Use pure, vanilla extract. I like the Simply Organic brand but any quality brand will work.

Cinnamon - Simply Organic is the brand that I reach for. But any good quality ground cinnamon will work. This can be omitted, no need to substitute it if you are not a fan of cinnamon.

Baking powder - I recommend Clabber Girl brand because it's certified gluten free. If you need a substitute for it, check out this post about alternatives to baking powder.

Salt - Morton's salt is the one I use. Any quality salt will work well though.

Blueberries - I recommend using fresh blueberries. If you'd like to use something else, some cranberries would work well or check out these different muffin recipes - blackberry muffins or these chocolate chip muffins or these peanut butter muffins!

Mixing

Mixing these muffins just requires one bowl and some patience!

First mix the oats with the warm milk (step 1) and let the mixture sit for 15 minutes. At the end of 15 minutes, it will look like the picture in step 2. Then add the rest of the ingredients, except blueberries (step 3). The mixture will look quite wet (step 4). Portion each muffin cup with batter, filling each one ¾ of the way full (step 5).

Add a few blueberries on the top of each cup (step 6), pressing down slightly so the blueberries go into the oats.

Baking

Bake the muffins for 25-27 minutes. Then serve them warm from the oven!

FAQ's about this recipe

Other recipes you may like!

The next time you’re looking for a mid-morning or afternoon snack, look no further than these baked gluten free blueberry oatmeal muffins. Better yet, make 2 batches and freeze the second one for the times when hunger strikes.

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How about some melt-in-your-mouth rolls? Head over to that recipe next! The Very Best Gluten Free Dairy Free Dinner Rolls