Gluten-Free Blueberry Oatmeal Muffins

gluten-free blueberry muffins


  • 1 cup of gluten-free flour
    (I used Pillsbury Gluten-Free All-Purpose Flour)
  • 1 1/2 cups of gluten-free quick oats oatmeal
  • 1/2 cup of organic cane sugar
  • 1 tablespoon of baking powder
    (I used Bob’s Red Mill Gluten-Free & Aluminum Free Baking Soda)
  • 1/4 teaspoon of salt
  • 1 egg
  • 1 cup of unsweetened almond milk or coconut milk
  • 2 tablespoons of olive oil
  • 2 1/2 teaspoons of organic vanilla extract
  • 1 cup of Fresh Blueberries

*Optional – keep cane sugar out for topping 


  1. Preheat oven to 400 degrees
  2. Grease muffin tin with olive oil or use a nonstick muffin tin
  3. Combine all dry ingredients and set aside
  4. In a large separate bowl, combine all wet ingredients
  5. Add dry ingredients to wet ingredients and stir until all ingredients are combined
  6. GENTLY fold in the fresh blueberries
  7. Fill muffin tin with batter – should fill all 12 muffins cups perfectly about 3/4 of the way full.
  8. *optional* Sprinkle 1/4-1/2 teaspoon of cane sugar on top of EACH muffin for delicious crunchy sugar topping! 
  9. Bake for 20 minutes
  10. Let cool & enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s