Heart-Healthy Blueberry Oatmeal Muffins (Gluten-Free & Dairy-Free) Recipe Card

4.50 from 4 votes

A delicious, healthy gluten free blueberry oatmeal muffin - perfect for breakfast or whenever you need a quick snack!

Prep Time15

Cook Time25

Rest time30

Total Time1 10

Course: Appetizer, bread, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Salt

Servings: muffins

Calories: 149kcal

In a large bowl, combine the gluten-free oats, oat flour, baking powder, cinnamon, and salt. Stir until evenly distributed so the muffins bake uniformly.
In a small bowl or measuring cup, whisk together the almond milk, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently for about 30 seconds, just until no dry spots remain. The batter should be thick and spoonable.
Using a rubber spatula, gently fold in the blueberries. Mix just until distributed to avoid crushing the berries.
Let the batter rest for 30 minutes. This allows the oats and oat flour to hydrate, resulting in a moister and better-structured muffin.
Preheat the oven to 375°F (190°C), then allow a few extra minutes after the preheat beep so the oven reaches temperature. Consistent heat helps the muffins set at the right pace: too cool and they turn gummy, too hot and they brown before the centers cook through.
Spray a 12-cup muffin tin with nonstick spray. Fill each cup about ¾ full with batter
Bake for 25–30 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Bake for 25 – 30 minutes or until a toothpick tests clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. This helps the crumb set before serving.

Make sure ingredients are at room temperature.
Use certified gluten free oats like Bob's Red Mill brand.
Instead of the oat flour, use amaranth flour or almond flour.
Honey may be substituted for the maple syrup.
Melted butter or vegetable oil may be substituted for the coconut oil.
Spray the baking pan with cooking spray to prevent sticking.
Test the muffins for doneness with a toothpick.
These muffins store well at room temperature in a plastic bag for up to 2 days.
Freeze them for longer storage. Defrost in the microwave for 30 seconds - 1 minute.