Blueberry Muffins are one of my all time favorite muffins. These Gluten-Free Blueberry Muffins won’t disappoint those other blueberry muffin lovers out there. Coconut oil along with the butter keeps these muffins moist and flavorful while oat flour makes these muffins hearty and gluten-free. To ensure your muffins are indeed gluten-free, be sure to purchase oats that are gluten free to make your oat flour. I like to use Bobs Red Mill Organic Gluten-Free steel cut oats. You can use pretty much any type of oat to make oat flour, but I prefer to use steel cut because they are the least processed.
How To Make Your Own Oat Flour
You can buy oat flour these days. I, of course, like to take out the middle man when I can and use products that are as least processed as possible. No surprise I am opting for my own homemade oat flour. I made a video on how you can make your own oat flour that you can check on here: How To Make Oat Flour.
How To Make Gluten-Free Blueberry Muffins
These muffins start with a coconut oil and butter mixture and ends with sweet, plump blueberries.
Tips for picking the best blueberries
- Choose blueberries with a deep blue hue
- Choose blueberries that are plump (the tiny ones are taaaaart)
- A chalky looking coating is actually a good thing. This means they haven’t been handled as much
- If purchasing at a farmers market, don’t be too shy to ask to taste them first.
- Fresh is best. When using blueberries in muffins, always use fresh. Frozen blueberries will turn the entire batter blue and could make for a gummy texture.
Allow the batter to sit for a few minutes to thicken. Bake in a 350 degree oven for 12-15 minutes or until the tops spring back.
Allow to cool for a 5 minutes before removing from the muffins pan. Place on a wire rack to cool completely.
Other muffin and bread recipes you might enjoy!
Banana Bread with Chocolate Chips and Sunflower Butter
Jalapeño and Cheese Cream of Wheat Bread
Blueberry Muffins (Gluten-Free)
Delicious and moist blueberry muffins. Gluten Free thanks to a homemade gluten free oat flour.
- 2 & 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
- 1/4 cup butter melted
- 1/4 cup coconut oil
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 1-1 & 1/2 cups blueberries
Melt your butter with the coconut oil over the stove.
In a medium bowl, whisk the melted oil/butter with the sugar and Mex well. Add the eggs, mix, then add the milk and vanilla, mix well again.
To your wet ingredients , Add the dry and whisk until mixed well. You don't have to be too careful with mixing the dry ingredients here because we are using oat flour. Fold in the blueberries. Allow the batter to sit for a few minutes to thicken.
Divide the batter into the muffin tin or cups, back at 350 until tops spring back when pressed lightly. Enjoy!
This recipe makes about 18 nice size muffins. More or less depending on how much batter you put into your tins.
You can use all butter or all oil here. I like the flavor the butter adds and the moistness and flavor of the coconut oil.