Made entirely with oat flour, these blueberry muffins use simple ingredients for a gluten free twist that is packed with plump blueberries. Learn exactly how to successfully bake oat flour muffins with a moist and fluffy crumb.
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Oat flour has become my go-to for baking all sorts of recipes over the past few years.
An alternative to wheat flour and an option for gluten-free baking, it is easy to find in most grocery stores and is made up of just one simple ingredient- whole grain oats.
I started out playing around with oat flour in classic cookie recipes, and then moved on to using it to make gluten-free muffins.
It took a few test batches, but eventually these oat flour apple muffins came out just right.
Since then, I have been using that recipe as a base by swapping out the unsweetened applesauce to create all sorts of delicious, healthy muffins.
And the latest version that I have been making on repeat is this recipe.
Full of juicy blueberries, and with a perfectly moist and cakey crumb, they are certainly giving Whole Wheat Blueberry Muffins a run for their money.
If you are new to baking with oat flour, I encourage you to read through the full post for all of my tips to ensure the best possible blueberry muffins.
Now, let's get baking!
The Ingredients
- Oat Flour- It is important that you are using certified gluten free oats/oat flour if you need the recipe to be gluten-free.
- I recommend sifting your oat flour first if it is lumpy so that you don't have to overmix the muffins.
- For best results, use store-bought oat flour.
- To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this oat flour snickerdoodles post for more details. *Click "metric" below the ingredients list in the recipe card to display the recipe in grams.
- Baking Soda and Baking Powder- Oat flour isn't structurally the same as regular flour so it needs a little extra help to achieve the same soft texture.
- Fine Sea Salt- Table salt or kosher salt can be used instead.
- Pure Maple Syrup- Honey or agave will also work but I don't recommend using a granulated sweetener for this recipe. For more info, check out this post on Maple Syrup Substitutes.
- Avocado Oil- Melted coconut oil, canola or olive oil can be used instead. If using melted coconut oil, it is imperative that all of the ingredients be at room temperature so that it doesn't harden in the batter.
- Greek Yogurt- This ingredient provides moisture and structure. If needed, you can substitute with regular yogurt, sour cream or check out this post for more info on Greek Yogurt Substitutes.
- Vanilla Extract
- Eggs
- Blueberries- You can use fresh or frozen blueberries. If you use frozen, do not thaw first. (You don't need to thaw them for these blueberry pancakes either!)
The Method
1. Mix dry ingredients. Whisk together the oat flour, baking soda, powder and salt in a large mixing bowl.
2. Mix wet ingredients. In a medium bowl, combine the maple syrup, oil, Greek yogurt, eggs and vanilla extract.
3. Combine. Pour the yogurt mixture into the dry and stir until just combined. Fold in the blueberries.
4. Divide into muffin tins. Line a regular muffin tin with 8 paper liners or silicone muffin cups (highly recommend!). Fill the muffin liners nearly to the top with the muffin batter. I like to press a couple extra blueberries into the top of each for looks.
5 . Bake. Bake at 375 F for 21-25 minutes until a toothpick inserted comes out mostly clean or the muffin bounces back slightly when you press on the center.
6. Cool and enjoy. Allow these moist gluten-free blueberry muffins to cool in the muffin pan for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).
Leftovers and Storage
To Store: Cool oat flour blueberry muffins completely and then store in an airtight container at room temperature for up to 3 days.
To Freeze: Cooled muffins can be frozen for up to 3 months.
Make it Your Own
Mini Muffins: Line a mini muffin tin for enough for 24-30 muffins and fill liners nearly full. Bake for 10-14 minutes.
Add Cinnamon: Add 1 teaspoon of cinnamon to the dry ingredients for an extra warm flavor in the muffins.
Top with Oats or Turbinado Sugar: Give your blueberry muffins a topping by sprinkling on some oats or coarse turbinado sugar before baking.
Mixed Berry Muffins: Fold in a combination of berries in place of the blueberries.
Serving Ideas
These fluffy blueberry muffins make for a delicious snack or easy breakfast for busy mornings (especially alongside some Frittata and maybe an Avocado Spinach Smoothie).
For best results, I strongly recommend using store-bought oat flour as the consistency of homemade oat flour can be variable.
More Oat Flour Recipes...
Recipe Card
Oat Flour Blueberry Muffins
Ingredients
- 1 and ¼ cup oat flour certified Gluten Free, if needed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup Greek yogurt
- ¼ cup avocado oil
- 1 egg
- 3 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 375 °F. Line a muffin tins with enough for 8 muffins.
- In a large bowl, whisk together oat flour, baking soda, baking powder and salt.
- In a medium bowl, combine maple syrup, oil, Greek yogurt, eggs and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the blueberries.
- Fill the prepared muffin tin liners nearly full. Bake for 21-25 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.
Notes
Nutrition
Want to learn more about oat flour? Check out these resources!
annette says
I made these BEFORE work this morning (blended oats in a regular blender to make the flour). So quick and easy to make, but are these muffins are AMAZING! 3 tbsp of maple syrup is truly all that these muffins need. I was afraid that they would be heavy and dense because of the oat flour (and I was in a hurry so I didn't think that I had blended the oats finely enough), but these muffins were so moist and light. I did take mine out of the oven after 19 minutes (my oven is fast). I will make these over and over they were that good!
Janessa says
I'm so glad you liked these muffins, Annette! Thank you for your kind review!
Lis says
What is “Serving :8”? 8 muffins? I guessed so, so I increased to 12 to fit a muffin pan. Then the recipe calls for “1 and a half egg” !!! Thinking of beating the egg, measure it and divide by 2. Unnecessary hassle so I abandoned baking it today. The recipe seems to be good so I will come back another time when I have more time to try it…
Janessa says
Hi Lis, yes 8 refers to 8 muffins 🙂 I often make them in a 12 count muffin tin and just leave 4 of the portions empty. If you do decide to make 12 muffins, beating an egg and dividing it into two is definitely the best method. Let me know what you think of these when you get around to making them!
Jennifer Marvin says
I made these blueberry muffins! It was my first time using oat flour and I really liked the flavor! The muffins are so moist and not heavy like store bought muffins! I'm going to try the banana muffins and date protein bars next! Thank you for being here!
Janessa says
I'm so glad you liked this recipe, Jennifer! Thank you for your kind review and let me know what you think of the banana muffins and date bars!
Bev says
I’m just getting started baking with oat flour and other healthy ingredients. These muffins turned out beautiful and tasty. I like them better than my favorite white flour blueberry muffins. Thanks so much for sharing this delicious recipe. I did use the cinnamon as you had mentioned and sprinkled a pinch of coconut sugar and cinnamon on the tops before baking.
Janessa says
I'm so glad you liked these muffins, Bev! Thank you for your kind review.
Elisabeth says
Easily THE BEST healthy muffin recipe I’ve found in years. So quick and easy yet incredibly delicious. I make these multiple times a week for me, my husband, and our toddler. We eat them daily. One number one staple!
Janessa says
I'm so glad you liked these muffins, Elisabeth! Thank you for your kind review!