Gluten-Free Blueberry Muffins

If you love muffins you’re going to LOVE these! I promise, you won’t be able to eat just one. They’re perfect for an easy breakfast (I like to serve them with a side of sausage), a yummy afternoon snack, or just to have on hand for a tasty treat.

Blueberry Crunch Muffins

Preparation: 15 minutes | Cook time: 20-30 | Yields 12 muffins

Muffin Ingredients:

  • 1 1/3 C Flour (sifted)
  • 1 C Oats
  • 1/3 C Sugar
  • 1/3 C Brown Sugar
  • 1/2 tsp Salt
  • 2 1/2 tsp Baking powder (aluminum free)
  • 1/3 C Oil
  • 2 Eggs
  • 1/2 C Milk
  • 1 C Blueberries

Topping Ingredients:

  • 1/3 C Flour
  • 1/4 C Oats
  • 1/4 C Butter, softened
  • 1 Tbl Cinnamon
  • 1/3 C Brown Sugar


Step 1: Get out all your ingredients, measuring cups and 2 mixing bowls and muffin pan

Step 2: Preheat over to 375 degrees

Step 3: Mix together dry ingredients for muffin base – flour (sifted), sugars, salt, oats and baking powder

Step 4: In other mixing bowl mix together oil, eggs and milk

Step 5: Mix wet ingredients into dry ingredients

Step 6: Fold in blueberries

Step 7: Grease muffin pan or put liners in

Step 8: Fill 3/4 way with muffin mixture

Step 9: In a small bowl mix together topping ingredients.

Step 10: Sprinkle topping by hand on top of muffin mixture.

Step 11: Place muffins in preheated oven

Step 12: Cook for 20-30 minutes

Step 13: Once cooked take out of oven and let cook 10-15 minutes

Step 14: Eat and enjoy!

Notes and FAQ:

I recommend using organic ingredients as much as possible.

What flour did you use?

Does it matter what type of milk I use?

  • No! I used almond milk in this recipe but you can use any milk you want.
    • Using goat or oat milk may change the overall taste

Can you make this vegan?

  • Yes! To make this vegan you can replace the egg with an egg substitute like flax seed.
    • Flax egg: 1 egg = 1 Tbl ground flax with 3 Tbl water, mix together and let sit for 5 minutes
  • You can replace the butter with a vegan butter substitute, or use coconut oil/olive oil (It will change the taste and texture).

Does it matter if oats are quick oats or regular?

  • No. I have tried this recipe with both kinds and it doesn’t make a difference.
    • I do recommend using organic oats if possible as conventional oats/grains are highly sprayed with pesticides.

What type of oil did you use?

  • I used olive oil to make these muffins but you can use any oil that you want.
    • I recommend avoiding canola oil or any type of hydrogenated oil as much as possible.

How do I know they are done?

  • The best way to tell if the muffins are done is by getting a toothpick and inserting it into the middle of 1-3 muffins. If the toothpick comes out clean you know they are cooked through. If it comes out with residue on it you need to cook for additional time.

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