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.
Oat flour blueberry muffins are hands-down my favorite gluten free muffins - and that's saying something! Like oatmeal raspberry muffins, this recipe is made just with oat flour and produces 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.
Keep these little beauties plain and simple, or dress them up with a slick of easy lemon glaze or maple glaze with a hint of natural sweetness. And definitely try my gluten free lemon blueberry muffins or gluten free blueberry cake (also made with oat flour!), if you love these muffins.
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These are the BEST Muffins
Just sweet enough, packed with juicy berries, and made in one bowl, this recipe is a go-to. They're:
- So easy. You can't beat a one-bowl recipe, am I right? This one just needs a whisk and a spoon to put together.
- Good for you. Oat flour (yes, it is gluten-free!), is loaded with whole grain goodness, giving you extra fiber and protein in every bit.
- Adaptable. This recipe is easy to make dairy-free if needed, and I've given flour substitutions lower down, too.
- Jam-packed with juicy berries. No skimping on blueberries here. Plus, you can use either fresh or frozen blueberries with equally great results.
Ingredients Needed
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.
- Oat flour - Learn how to make oat flour easily at home, or pick up a package (certified gluten-free if needed) at the store. If you can't eat oats, brown rice flour is a good substitute.
- Baking powder
- Salt - I use fine sea salt in all of my recipes!
- Granulated sugar - Substitute coconut sugar, maple syrup, or brown sugar for a flavor twist.
- Egg - Use a large or medium egg.
- Milk - Whole milk or 2% milk works beautifully. Swap in dairy-free milk if needed.
- Butter - Unsalted butter is best. For a dairy-free option, use melted coconut oil or non-dairy butter.
- Blueberries - You can use fresh or frozen blueberries (I used fresh). Add more berries if you want even more fruit flavor.
Variations to Try
- 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.
Step-by-Step Instructions
Here's a quick look at how to make these oat flour blueberry muffins:
- 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.
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.
Tips & Recipe Notes
- 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.
- Grease the pan well. 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.
- 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 for a lovely, floral sweetness that's a wonderful complement to the blueberries.
Proper Storage
Make sure to cool the muffins completely before placing them in a storage container so that they don't get soggy.
- 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 Blueberry Recipes
Happy baking! If you make this oat flour blueberry muffins recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Oat Flour Blueberry Muffins
Ingredients
- 2 ½ cups oat flour (280 grams)
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup granulated sugar
- 1 large egg
- 1 cup whole milk
- ¼ cup unsalted butter, melted
- 1 cup blueberries fresh or frozen
Instructions
- Generously butter a muffin tin. Preheat the oven to 375℉.
- In a large bowl, whisk together the 2 ½ cups oat flour, 3 teaspoons baking powder,½ teaspoon fine sea salt, and ½ cup granulated sugar. Lightly whisk the 1 large egg separately, then stir in the beaten egg, 1 cup whole milk, and ¼ cup unsalted butter,. Gently fold in the 1 cup blueberries.
- Spoon the batter evenly into the muffin tin (fill each cup about two-thirds full). and let the batter rest for up to 20 minutes. Bake the muffins for 15-20 minutes, until a tester comes out clean.
- Place the muffin tin on a wire rack to cool for about 10 minutes, then gently turn out the muffins onto the rack to cool completely.
Notes
- 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.
- Grease the pan well. 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.
- 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 for a lovely, floral sweetness that's a wonderful complement to the blueberries.
Nutrition
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RD says
I would like to add some canned pumpkin to this recipe to add vitamin A to the muffins. Can I add half a cup and if so, do I need to make changes to the overall recipe?
Nicole Spiridakis says
I would reduce the milk by 1/2 cup if you add 1/2 cup of pumpkin (so, 1/2 cup of milk and 1/2 cup of pumpkin) so it's not too wet. Let me know how it turns out if you try this.
Michelle says
Hey hi !!!
I made these with white chocolate buttons and raisins and they were great !!
Thanks for a complete recipe using Oat flour !!
Nicole Spiridakis says
Yay! I think I need to try them with chocolate, too!
Amy says
Had some oat flour in the pantry and an apple I wanted to use up. I tried this recipe substituting honey for the sugar as was noted below the recipe and did it with 1/2 cup blueberries and 1/2 apple. The muffins are DELICIOUS! Really pleased with this recipe. They are moist and tasty and had a nice rise to them. Often gluten-free recipes can be a bit dry, this is not.
(I also used almond milk instead of whole milk as we're dairy free.)
Nicole Spiridakis says
How great! I'm so glad you enjoyed these and thank you for sharing your variations!
Krista says
These muffins are wonderful!
I did few things differently and they still came out great. I didn't want them to be too sweet and therefore used only 2 tbsp of honey instead of 1/2 c of sugar, and I used kefir instead of milk, because I can't have unfermented dairy. This time I used chocolate chips, but next time I will make them with blueberries like in your original recipe.
I am so glad I found this gluten free muffin recipe.
Thank you so much! : )
Richard Scott says
Can I use salted butter instead of using a teaspoon of salt?
Nicole Spiridakis says
Hi Richard, Yes, feel free to do that.
Armani says
Hi! Would I be able to substitute unsweetened almond milk for the whole milk?
Nicole Spiridakis says
Yes that should work great!
Nicole C. says
I made these with chocolate chips! They were fantastic. Mine were a bit dry, but I think because I was short on butter and overcooked them a little. I added a dash of cinnamon as suggested. I will make these again, next time, with strawberries! Thanks!
Nicole Spiridakis says
Yay! I will have to try these with chocolate chips and strawberries (both together? Yum!). So glad you enjoyed them.
Julia A Reinhart says
Can I substitute a flax egg for a regular egg? My mom can't have eggs
Nicole Spiridakis says
I haven't tried this but I think it should work!
Virginia says
Great recipe!! I did a couple of things differently and they still turned out amazingly!
1. split the sugar, did half morenga cane sugar, half vegan brown sugar.
2. a couple of drops of lemon oil.
3. I used your suggestion about the cinnamon!
4. Fairlife skim instead of whole milk.
Turned out delicious! Love love love! Thank you!
Martha says
Absolutely delicious. They were like blueberry cupcakes - but good for you.
Frances Shelton says
I just took the muffins out of the oven and couldn't wait 10 minutes for them to cool Oh, they are irresistible and taste delicious! What a winner
your oat flour blueberry muffin recipe is! It now ranks as one of my favorites.
Nicole Spiridakis says
Fabulous - so happy to hear this. Enjoy!
Angela says
Nicole I was wondering how much honey would you use instead of sugar. Thanks
Nicole Spiridakis says
Hi Angela, I would use 1/3-1/2 cup of honey instead of sugar (you can use more or less depending on how sweet you would like the muffins to be).
Jacqueline Bloom says
This is the absolute best oat flour muffin recipe I have ever had! I also really appreciate the fact that you are so kind about people using your recipe as a base and altering for their own needs in the comment section. I too made some alterations, used half cane sugar, half maple syrup, also used oat milk. I cooked them at 350° in my Ninja air fryer on the baking setting for 15 minutes and then 5 minutes at 375°. These are absolutely heavenly. Thank you!
Nicole Spiridakis says
Thank you so much! I'll bet maple syrup was so nice here, too. Glad you enjoyed!