Go Back
alt text

Wheatless Blueberry Muffins

These wheatless blueberry muffins are light, moist, and loaded with fresh fruit flavor. They’re quick to whip up, perfect for meal prep, and make a wholesome breakfast or healthy snack. 100% gluten-free and family-approved!
Print Recipe Pin Recipe
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups certified gluten-free oat flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/3 cup honey or maple syrup
  • 1/3 cup coconut oil melted (or light olive oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup milk dairy or plant-based
  • 1 1/2 cups fresh or frozen blueberries do not thaw if frozen

Equipment

  • Muffin tin (12 cups)
  • Paper muffin liners or silicone liners
  • Mixing bowls
  • Whisk and spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together oat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, honey (or maple syrup), melted coconut oil, vanilla, and milk until well combined.
  4. Gradually fold the wet ingredients into the dry mixture without overmixing.
  5. Gently fold in blueberries, reserving a few for topping.
  6. Divide batter evenly among muffin cups, filling about 3/4 full.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use certified gluten-free oat flour to ensure the recipe is completely wheat-free.
Substitute almond flour with sunflower seed flour for a nut-free option.
These muffins freeze well—store in an airtight container for up to 2 months.
Add lemon zest for extra flavor or swap blueberries with raspberries for variation.