These Healthy Gluten Free Blueberry Muffins are an instant hit! They are sweet, fluffy, moist, and bursting with berries and flavor. Take them to a picnic to share with friends, or freeze them and save them all for yourself.
The base of these muffins is a mixture of Oat Flour, Almond Flour, and Rolled Oats. If you need to, you can sub more Almond or Oat Flour and only use one of them, but I like the texture of the flours mixed together.
To make oat flour, all you have to do is blend your oats in a Blender of Food Processor until you reach a flour-like consistency. It’s such an easy and cost-friendly gluten free baking option!
Although these healthy Blueberry Muffins are gluten free, they are not dense and heavy, like some Gluten Free baked goods can be. The egg, almond milk and berries all add moisture, balancing out the gluten free flours.
The muffins are also sweetened with Coconut Sugar, instead of Maple Syrup or Honey, which helps keep them fluffier since crystals are lighter than a liquid sweetener.
You could sub a liquid sweetener if you prefer, but it will change the texture and make the muffins significantly denser.
We’ve got tons of Bluberry recipes on The Granola Diaries, by the way! This Healthy Blueberry Buckle and this Healthy Blueberry Crumble are 2 of my favorites. Check them out after you bake these muffins!
For more muffin recipes, check out some of these classics on The Granola Diaries (all gluten free & refined sugar free):
Chai Latte Muffins with Espresso Glaze (Gluten & Sugar Free)
Gluten Free Lemon Poppyseed Muffins
Healthy Greek Yogurt Blueberry Muffins
Carrot Cake Muffins (Gluten, Sugar & Dairy Free)
Gluten Free Orange Poppyseed Muffins
Savory Breakfast Muffins
Oat Bran Banana Muffins
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