Gluten-Free Mini Blueberry Muffins

It's safe to say that I love baking for my girls, and I'm always looking for ways to up the after-school snack game. These mini blueberry muffins are a worthy contender, along with gluten free banana mini muffins and the winning duo of gluten free banana blueberry muffins!

These gluten free mini muffins are a game-changer: made with minimal sugar and packed with whole grain oat flour and tangy Greek yogurt. Fresh or frozen berries add juicy flavor, and a heaping ½-teaspoon of cinnamon. Perfect on the kitchen counter for a grab-and-go bite, or add them to lunchboxes.

What You'll Love

Here's a look at why you're sure to enjoy these mini blueberry muffins! For a larger version, check out my gluten-free blueberry muffins recipe.

• Lovely texture. Soft but not overly so (for a cake-like muffin, make my gluten-free bakery-style blueberry muffins), these muffins are never dry.
• Just one gluten-free flour is needed. Gluten-free powerhouse flour oat flour stars here, and is the only flour needed!
• Quick and wholesome. This is not a one-bowl recipe, but it comes together almost as fast as if it were! I also love that there's a bit less sugar than other muffins and is full of whole-grain flour.

Ingredients Needed

Check out the short ingredients list for these muffins below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Oat flour - You can pick up a package of oat flour (certified gluten-free if needed) at the grocery store or learn how to make oat flour super easily. If you can't eat oats, brown rice flour is a nice alternative.
• Granulated sugar
• Rising agents - A combination of (fresh!) baking powder and baking soda.
• Cinnamon
• Salt - I used fine sea salt, and table salt also works.
• Greek yogurt - I love using whole-fat Greek yogurt here, but low or non-fat yogurt works, too. Or swap plain regular yogurt.
• Oil - Your choice of oil, like vegetable, canola, coconut, etc.
• Eggs - Large or medium-sized eggs are best.
• Blueberries - Fresh or frozen fruit is fine.

Tips & Recipe Notes

• What kind of blueberries? You can use fresh or frozen berries, and if you can get some smaller wild blueberries, they are also perfect for smaller pops of fruit flavor.
• Fold in the berries gently. Especially important if using frozen berries! Gently fold in the berries so that they don't turn the batter blue (unless you want this so in that case - go ahead!).
• Grease the pan well. I advise using non-stick spray or well-greasing the muffin tin so that the muffins release easily.
• Don't overbake. This can lead to sticking or dryness, so check at 15 minutes for doneness.
• Make regular-sized. Feel free to make these muffins in a regular-sized muffin tin for larger muffins. Adjust the baking time if needed - they may need about 5 additional minutes.
• Add lemon zest. I always love the combination of lemon and blueberry! Stir in the zest of 1 lemon for a bit of bright, citrusy flavor.
• Make it dairy-free. Swap the yogurt for a dairy-free yogurt of your choice.

Proper Storage

For the best overall texture, muffins should be cooled fully so that they don't get soggy in the storage container. Then, do this:

• Counter - Place muffins in an airtight container and store them on the counter for up to 3 days.
• Fridge - Place the container in the fridge for up to 5 days.
• Freezer - Transfer muffins to a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw in the fridge before serving.