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Gluten-Free Blueberry Muffins

Gluten-free blueberry muffins made just with oat flour for simplicity and health.

Gluten-free blueberry muffins

Gluten-Free Blueberry Muffins with Oat Flour

I love to use oat flour in my gluten-free baking; I included it in a handful of recipe in my cookbook and it’s a nutritious and tasty substitute for whole wheat flour. In many recipes, because of the nature of gluten-free flours (meaning that they don’t contain gluten, a lovely binding agent!) you’ll want to combine your gluten-free flour with a starch such as arrowroot or tapioca. But sometimes you don’t  need to  — and this recipe is one example! The eggs are binder enough, and muffins are naturally more forgiving. These are decidedly rustic, an aspect I happen to prefer with my muffins, but they are not crumbly, just slightly more delicate than a muffin made with whole wheat flour.

Here, I combined oat flour with sweet maple syrup and a bit of olive oil to make a hearty, gluten-free muffin. Oat flour is naturally on the sweeter side, which means you could go lighter on the sugar too if you wish. I like to top mine with a sprinkle of maple sugar before sliding the pan into the oven, but that is entirely optional. The juicy blueberries really stand out; I recommend using fresh fruit here if at all possible, you’ll really notice the difference.

Gluten-Free Oat Flour Blueberry Muffins

Nicole Spiridakis
Simple and delicious blueberry muffins made with oat flour.
4 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 10 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 154 kcal


  • 2 ½ cups/240 g gluten-free oat flour
  • 3 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • 2 eggs lightly beaten
  • 1 cup whole milk or non-dairy milk of choice
  • ½ cup maple syrup
  • 3 tbsp olive oil
  • 1 ¼ cups fresh blueberries


  • Preheat oven to 375° F. Line a 12-cup muffin tin with liners.
  • In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the eggs, milk, maple syrup, and olive oil, stirring only enough to dampen the flour (batter should not be smooth). Add the berries and mix lightly. Spoon batter into the muffin pan, filling each cup about two-thirds full. Let batter rest for 10 minutes.
  • Place in the oven and bake for about 20-25 minutes or until lightly browned. Remove from oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.


Calories: 154kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 30mgSodium: 221mgPotassium: 137mgFiber: 3gSugar: 1gVitamin A: 73IUVitamin C: 0.003mgCalcium: 103mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!

One Comment

  1. Would love to taste these sometime. Love the way you experiment & substitute. Brave & curious woman!

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