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Gluten-Free Blueberry Muffins

Blueberry Muffins (Gluten-Free)

Delicious and moist blueberry muffins. Gluten Free thanks to a homemade gluten free oat flour.

Ingredients

  • 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

Instructions

  1. Melt your butter with the coconut oil over the stove.
  2. 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.
  3. 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.

  4. Divide the batter into the muffin tin or cups, back at 350 until tops spring back when pressed lightly. Enjoy!

Recipe Notes

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.