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Blueberry Oat Muffins

Jump out of bed in the morning when you make these gluten free blueberry muffins.

Updated April 17, 2023
Blueberry Oat Muffins
Blueberry Oat Muffins
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These Blueberry Oat Muffins make a great on-the-go breakfast, yummy afternoon snack, or healthy dessert. You could make these gluten free blueberry muffins for a bake sale or to share with your coworkers. There are a lot of things you can do with a quality blueberry muffin recipe, so we suggest you make these muffins as soon as possible. These gluten free muffins are a wonderful treat that everyone will love especially because every bite will be chock full of juicy blueberries. These Blueberry Oat Muffins are so good that no one will be able to guess that they're gluten free.

Yields12 Muffins

Cooking Time20 min


  • 1 cup gluten free all-purpose flour (i.e. King Arthur brand)
  • 1/2 cup gluten free rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 2 tablespoons gluten free all-purpose flour
  • 1/4 cup gluten free all-purpose flour
  • 1/4 cup oats
  • 1/4 cup brown sugar
  • 3 tablespoons cold butter, cut into small pieces (see note)
  • 2 tablespoons chopped nuts - walnuts, pecans, or almonds


  1. Preheat oven to 400 degrees F. Spray a muffin pan with cooking spray.

  2. Combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and stir to blend.

  3. Using a mixer, beat the egg, sugar, and oil until light and fluffy. Beat in mashed banana and vanilla. Add dry ingredients and stir just until combined.

  4. Toss blueberries with flour and then fold into the batter. Spoon into prepared muffin pan.

  5. Mix all topping ingredients together just until butter is mixed into the dry ingredients. Spoon on top of the muffins and bake for about 20 minutes.


For the topping, freezing the butter and then quickly shredding it on a box grater is an efficient way to get small pieces that mix quickly with dry ingredients.

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These are the best blueberry muffins! I used coconut oil and Bob's Red Mill egg substitute in the batter, Earth Balance spread in the topping and omitted the nuts. No one would ever know they are gf.

These look so good! And only 4 steps to make them!

OH. MY. GOD. these look perfect! I love, love, love blueberry muffins, and I appreciate healthy versions like this one! Thanks!

I really like blueberry muffins, and these did not disappoint! I would never have guessed they were gluten-free. They were moist, flavorful, and perfect for breakfast.

I really liked these muffins! They had a warm, cinnamon-like flavor that went perfectly with the oats. I'd definitely try them again.

It's hard to believe these are gluten-free! They're moist, hearty, and delicious, plus I love that they're healthier than your usual breakfast muffin and much more filling. The big fresh blueberries are an added plus.

I didn't like the first bite of this, but the flavor grew on me. It's not as sweet as other muffins, and the nut topping makes it a bit more savory. But the texture of this muffin is spot-on. I love that it's soft, moist, and fluffy, without being too dense. The nuts on top also add a nice crunch.

These muffins are super good! The blueberries are really prominent, making these taste decadent without being unhealthy. They also have a nice hearty texture.

Loved them! Didn't taste Gluten-free at all.

These muffins were moist unlike most gluten free muffins. I would definitely make them again.

These muffins were perfectly sweet and moist!

I'm not a huge fan of the nuts in the topping, but other than that it was scrumptious!


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