These Gluten Free Blueberry Muffins are soft, tender, and super moist! They are made healthier, thanks to the oat flour and are naturally sweetened with banana and maple syrup. Just one bowl, 8 simple ingredients and 30 minutes is all you need for a delicious breakfast or snack!
Gluten-Free Blueberry Muffins, loaded with sweet-tart blueberries and incredible flavor, are always a hit! With simple, staple ingredients you probably have in your kitchen, you can be enjoying these in less than 30 minutes!
Ingredients needed
- Butter: Just ¼ cup melted plant-based butter makes these nice and moist. If you're not concerned with keeping these vegan, feel free to use any butter.
- Banana: The perfect way to use up an over-ripened banana! For maximum sweetness, use a really ripe banana with plenty of brown spots.
- Maple syrup: To sweeten the muffins.
- Milk: For moisture. We like to use unsweetened oat milk or almond milk to keep this recipe vegan, but feel free to use any milk you’d like.
- Baking powder & baking soda: To give these a nice texture and help them rise while baking.
- Oat flour: With the nutrition of whole grains but lighter, oat flour gives these a subtle nutty flavor and a tender crumb.
- Blueberries: Use wild blueberries if you can. They are smaller and more flavorful than regular blueberries because they contain less water. Fresh or frozen blueberries work.
How to make this recipe
- Prep: Preheat the oven to 375ºF. Line a muffin pan with muffin liners and then spray each with a bit of baking spray. Set aside.
- Combine wet ingredients: Mix the mashed banana, melted vegan butter, maple syrup, almond or oat milk, baking powder, and baking soda together.
- Add flour: Stir in the oat flour until combined. Fold in the blueberries.
- Transfer batter to pan: Spoon the batter into 12 lined muffin cups.
- Bake and serve: Place pan in the oven and bake for about 25 minutes and enjoy!
Expert tips
- Use cooking spray: We recommend using cupcake liners and then spraying them with a little baking spray to keep the muffins from sticking.
- Extra blueberries: For presentation and more blueberry deliciousness, sprinkle additional blueberries on top before baking.
- Do not over-bake: Ovens can vary so be sure to check on these a few minutes before they should be done. They are done baking when you insert a toothpick into the center and it comes out clean or with just a few moist crumbs.
Frequently asked questions
We love baking with oat flour! It provides health benefits and great texture to any baked goods, especially muffins. You can buy oats that have already been ground into flour or you can make your own oat flour.
Both fresh and frozen blueberries work great in muffins. If using frozen berries, we recommend tossing them in a tablespoon of oat flour, while still frozen, to prevent them from bleeding and sinking while baking.
A few tips for moist muffins are to consider using paper liners, don't overfill the muffin cups, be sure not to bake them too long and test to see when they are fully cooked. In this recipe, the mashed banana, melted butter and milk all help to keep these perfectly moist.
Storage recommendations
- To store leftovers: Let cool completely on a wire rack before placing them in an airtight container. Store at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
- To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let them thaw at room temperature or rewarm gently in the microwave.
More gluten-free muffin recipes
- Banana Chocolate Chip Muffins
- Oatmeal Gingerbread Muffins
- Hazelnut Banana Muffins
- Lemon Blueberry Muffins
The Best Gluten-Free Blueberry Muffins
Ingredients
30-Minute Vegan Oatmeal Blueberry Muffins
- ¼ cup melted vegan butter
- 1 mashed overripe banana
- ¾ cup maple syrup
- ½ cup unsweetened oat or almond milk
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 2 cup oat flour
- 1 cup fresh or frozen wild blueberries
Instructions
30-Minute Vegan Oatmeal Blueberry Muffins
- Preheat the oven to 375ºF.
- Mix the mashed banana, melted vegan butter, maple syrup, almond or oat milk, baking powder, and baking soda together. Stir in the oat flour until combined. Fold in the blueberries.
- Spoon the batter into 12 lined muffin cups. I like to spray my liners with a little baking spray to keep them from sticking. Option to sprinkle more blueberries on top before baking.
- Bake for about 25 minutes and enjoy!
Notes
- To store leftovers: Let cool completely on a wire rack before placing them in an airtight container. Store at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
- To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let them thaw at room temperature or rewarm gently in the microwave.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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