Oat Flour Blueberry Muffins

The easiest oat flour blueberry muffins are a one-bowl recipe that needs just one gluten free flour to make! Sturdy yet tender and bursting with juicy berries, they come together quickly with a handful of ingredients. A keeper!

Oat Flour Blueberry Muffins Recipe

Similar to these oatmeal raspberry muffins, this gluten free oat flour blueberry muffins recipe relies on my reliable favorite, naturally gluten free oat flour to produce a tender-crumbed yet sturdy muffin. It's almost too good to be true, especially when you consider that you need just ONE bowl to make a dozen delectable muffins.

Oat Flour Blueberry Muffins Highlights:

• Take minutes to make
• I'll bet you can't tell they're gluten free!
• Loaded with whole grain goodness
• Jam-packed with juicy berries
• Easy to make dairy-free

What You'll Need

Chances are you already have almost if not everything needed to make these muffins! There’s nothing fancy on this ingredients list, just simple, wholesome components that make perfect muffins. See the recipe card lower down for the full ingredient amounts and refer to my notes here:

• Oat flour – Whole grain, naturally gluten free oat flour is a fantastic choice to make tender yet sturdy muffins.
• Baking powder
• Salt – I use fine sea salt in all of my recipes!
• Granulated sugar – Sub coconut sugar, maple syrup, or brown sugar for a flavor twist.
• Egg – As in most baking recipes, you’ll use a large egg in the batter.
• Milk – Whole milk or 2% milk works beautifully.
• Butter – Unsalted butter is best but in a pinch use salted butter and lower the amount of salt a bit.
• Blueberries – You can use fresh or frozen blueberries (I used fresh). Add more berries if you want even more fruit flavor.

Should I Use Fresh or Frozen Blueberries?

In this recipe, the choice is totally up to you. I will say that you can taste the difference when you use fresh blueberries - they're just a bit juicier - but frozen berries work wonderfully, too, and can be a more cost-effective choice. You can try frozen wild blueberries, too, if you can get them for tinier bursts of blueberry flavor. If you use wild blueberries, which tend to be smaller than regular blueberries, add an extra ½ cup of wild blueberries.

How to Make Oat Flour Blueberry Muffins

I mentioned this in my raspberry muffin post, but it's a good idea to generously butter the heck out of the muffin tin to help the muffins release super easily. I've included a photo below to show how much butter I used (yes - it's a bit! But it does help.). See the recipe card for the detailed instructions.

• Prep: Generously butter a muffin tin.
• Combine dry ingredients: Whisk together the oat flour, baking powder, salt, and sugar.

• Add wet ingredients: Lightly whisk the egg separately, then stir in the beaten egg, milk, and butter.
• Add blueberries: Fold in the berries.

• Place in tin: Spoon the batter evenly into the muffin tin and preheat the oven to 375℉.
• Bake: Rest the batter then bake the muffins for 20-25 minutes, until a tester comes out clean.

Tips for Perfect Oat Flour Blueberry Muffins

• Rest the batter – Oat flour benefits from a rest before baking off the batter. You can set a timer for 15 minutes, or let the batter rest while the oven preheats to help it hydrate.
• Fill the muffin cups ⅔ full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about ⅔ full is the sweet spot so that they rise nicely but don’t overflow.
• Go dairy-free - Instead of butter, use melted coconut oil plus your favorite non-dairy milk to make these muffins dairy-free.
• Refined sugar-free - Add honey to the batter instead of the sugar - its lovely, floral sweetness is a wonderful complement to the blueberries.
• Make lemon blueberry muffins - Rub the zest of 1 lemon into the sugar to release the citrus oils, then add the rest of the ingredients.
• Add poppy seeds - For a little crunch, stir in 3 tablespoons of poppy seeds to make blueberry poppy seed muffins.
• A pinch of cinnamon - I love a little extra warming spice in this recipe. A bit of ground cinnamon or ginger is perfect.

How to Store Oat Flour Blueberry Muffins

These muffins keep really well! Here are a few options for how to help them stay fresh:

• Counter – Keep muffins in an airtight container on the counter for up to 3 days.
• Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. You can eat them cold, let them come to room temperature, or gently reheat them in a toaster oven or microwave.
• Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.

More Gluten Free Muffin Recipes

• Gluten Free Oatmeal Raspberry Muffins
• Oat Flour Blackberry Muffins
• Gluten Free Lemon Poppy Seed Muffins
• Gluten-Free Rhubarb Muffins