Kickstart your day with the best Blueberry Oatmeal Muffins! With juicy blueberries and gluten-free quick oats, this is more than just another muffin recipe—it’s a healthy twist on a classic breakfast delight.
For those on a gluten-free diet, finding hearty muffins can be a challenge. This Blueberry Oatmeal Muffins recipe answers that call, leveraging the powers of gluten-free quick oats, ensuring everyone can enjoy a delightful bowl of oatmeal in muffin form.
Rather than relying on refined sugar, these muffins are naturally sweetened with raw honey and incorporate nutritious ingredients like unsweetened applesauce, coconut oil and sliced almonds. The final touch of sliced almonds adds an irresistible crunch, making these healthy Blueberry Oatmeal Muffins a favorite recipe to return to time and time again.
Whether you’re looking for a nutritious on-the-go breakfast or a less-sugary afternoon snack, these gluten-free muffins promise a great taste and the best texture. So, preheat your oven, line your muffin pan, and prepare to enjoy one of the most delicious blueberry oatmeal muffins you’ve ever tasted.
- By the Numbers: How to Make Blueberry Oatmeal Muffins
- Tips for Making the Best Blueberry Oatmeal Muffins
- Blueberry Oatmeal Muffins
- More Gluten-Free Treats to Bake
- 3 eggs
- 1 ¼ cups of whole milk
- ½ cup of raw honey
- ½ cup of unsweetened applesauce
- ¼ cup of melted coconut oil
- 2 teaspoons of vanilla extract
- ½ teaspoon of sea salt
- 2 teaspoons of cinnamon powder
- 2 teaspoons of baking powder
- 3 cups of gluten free quick oats
- 6 ounces of blueberries
- ¼ cup of sliced almonds
By the Numbers: How to Make Blueberry Oatmeal Muffins
Follow these simple step-by-step instructions to learn how to make the best baked Blueberry Oatmeal Muffins.
Step 1: Preheat Oven and Prepare Muffin Pan
Preheat your oven to 350˚ F and line your muffin pans with unbleached muffin liners.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together 3 eggs, 1 ½ cup of milk, ½ cup of honey, ½ cup of applesauce, ¼ cup of melted coconut oil and 2 teaspoons of vanilla until everything is well combined.
Step 3: Add Dry Ingredients
Add ½ teaspoon of sea salt, 2 teaspoons of cinnamon and 2 teaspoons of baking powder and whisk until well combined. Whisk in 3 cups of quick oats until well combined.
Step 4: Fold in Blueberries and Almonds
Gently fold in 6 ounces of fresh blueberries and ¼ cup of sliced almonds. The mixture will be runny.
Step 5: Fill Muffin Tin
Fill the muffin pan with your blueberry almond oats mixture. You can fill them nearly full as they don’t rise much.
Step 6: Bake Muffins
Bake for 30 minutes or until set and cooked through. You’ll know your muffins are perfectly baked by checking for a golden brown color on top and making sure a toothpick comes out clean when inserted.
Step 7: Cool and Eat
Allow your Blueberry Almond Baked Oatmeal Muffins to cool slightly before eating.
Tips for Making the Best Blueberry Oatmeal Muffins
Answers to all of your questions about baking blueberry oatmeal muffins, including tips and substitution ideas.
Can frozen blueberries be used instead of fresh?
Yes, frozen blueberries can be used, but ensure they are thawed and dried with paper towels to remove excess moisture.
Other types of oats
While I personally prefer the texture of quick oats in this recipe, you can also use regular rolled oats or even steel-cut oats!
You can use a flax egg as a plant-based alternative to regular eggs, and you can use maple syrup in place of honey.
Can whole milk be replaced with plant-based milk?
Absolutely! Oat milk, soy milk, or unsweetened almond milk can be used as alternatives.
Pure maple syrup or coconut sugar can be suitable replacements for raw honey.
Alternative to coconut oil
If you’re out of coconut oil, olive oil can be a suitable replacement for a different but equally delicious flavor. You can also use butter.
Store the baked muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer shelf life. I like to freeze each muffin individually until solid, then transfer to a freezer bag. Then you can defrost one muffin at a time, as needed.
Secrets to gluten-free baking
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More gluten free muffin recipes
I love baking gluten-free muffins! Here are a few of my other favorite recipes:
Blueberry Oatmeal Muffins
- 3 eggs
- 1 ¼ cups whole milk
- ½ cup raw honey
- ½ cup unsweetened applesauce
- ¼ cup coconut oil - melted
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 2 teaspoons cinnamon powder
- 3 cups gluten free quick oats
- 2 teaspoons baking powder
- 6 ounces blueberries
- ¼ cup sliced almonds
- Mixing bowl
- Muffin pan
- Paper muffin liners
- Preheat your oven to 350° F and line your muffin pans with unbleached muffin liners.
- In a large mixing bowl, whisk together the eggs, milk, honey, applesauce, coconut oil and vanilla until everything is well combined.
- Add the sea salt, cinnamon and baking powder and whisk until well combined.
- Whisk in the quick oats until well combined.
- Gently fold in the blueberries and sliced almonds. The mixture will be runny.
- Fill the muffin pan with your blueberry almond oats mixture.
- Bake for 30 minutes or until set and cooked through.
- Allow your Blueberry Almond Baked Oatmeal Muffins to cool slightly before eating.