Blueberry Oat Flour Muffins
These Blueberry Oat Four Muffins are soft, fluffy and perfectly moist with a soft, tender crumb. Made with oat flour, Greek yogurt and bursting with juicy blueberries, they’re a simple gluten-free muffin recipe you’ll want to make again and again!
Fresh baked muffins are one of my favorite make-ahead breakfasts, and I’ve been especially obsessed with these Blueberry Oat Flour Muffins lately. They’re soft and fluffy, with a texture that rivals your favorite bakery muffin thanks to Greek yogurt.
These muffins are studded with juicy blueberries, include just a few real food ingredients, and are gluten-free, though you’d never know it.
They come together in one bowl in about 10 minutes, making them perfect for meal prep breakfasts and snacks.
I’ve made two batches in the past 3 weeks, and can’t wait to make more. I love having them on hand for breakfast and snacks, or stashing them in the freezer to enjoy at a later time.
If you enjoy baking with oats, be sure to try my blueberry oatmeal muffins as well. They’re made with rolled oats and almond flour for a heartier texture and make another great gluten-free breakfast option.
Why you’ll love this recipe
- Soft, fluffy texture. The texture of these muffins rivals your favorite bakery-style muffin. They have a soft, tender crumb thanks to oat flour and Greek yogurt.
- Real food ingredients. There are just a few simple real food ingredients in these muffins, making them a wholesome breakfast option.
- Naturally gluten-free. Made with oat flour, these muffins are naturally gluten-free and have a soft, tender crumb.
- Easy one-bowl recipe. This recipe comes together in one mixing bowl in a bout 10 minutes.
- Great for meal prep. Oat flour blueberry muffins come together quickly and are perfect for meal prep snacks and breakfast.
Recipe ingredients
- Oat flour. Use store bought oat flour, or see my post on how to make oat flour using rolled oats from your pantry. If gluten-intolerant, make sure to use certified gluten-free oat flour.
- Maple syrup. Naturally sweetens the muffins and pairs perfectly with blueberries. Sub with honey or see my post on common ingredient substitutions to substitute the maple syrup with another type of sweetener.
- Greek yogurt. Adds moisture and richness while helping create a fluffy, tender muffin texture. Substitute with plant-based yogurt for a non-dairy option.
- Eggs. Two eggs are needed to provide structure to the muffins.
- Oil. Lends a soft, tender texture.
- Leavening. Baking powder and baking soda help the muffins rise.
- Blueberries. Fresh or frozen blueberries work well. Toss them with a tablespoon of oat flour before folding them into the batter to help prevent sinking.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
These blueberry oat flour muffins are incredibly easy to make. They come together in one bowl in about 10 minutes!
Pro tip: Be sure to toss the blueberries with a tablespoon of oat flour before adding them to the batter. This will keep them from sinking to the bottom of the muffins.
See the recipe card below for full instructions.
Tips for success
- Measure the oat flour accurately using the spoon-and-level method.
- Use room-temperature eggs and yogurt for more even mixing.
- Do not overmix the batter or the muffins may become dense.
- Toss the blueberries with oat flour before folding them into the batter to help prevent them from sinking.
- Allow the muffins to cool completely before removing the liners for the best texture.
Recipe FAQs
Yes. Toss them with one tablespoon of oat flour, then add them directly from frozen and fold them into the batter gently. Do not thaw the frozen blueberries first as they will turn the batter purple.
Oat flour is naturally gluten-free, but use certified gluten-free oat flour if you have a gluten sensitivity or allergy.
Yes. Blend rolled oats in a high-powered blender or food processor until finely ground. See my post how to make oat flour for more information.
Storage Tips
Store blueberry oat flour muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Because they’re made with Greek yogurt, I prefer storing them in the refrigerator after 2 days.
Freezing Instructions
Freeze the muffins in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
More muffin recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Blueberry Oat Flour Muffins
Ingredients
- 2 large eggs
- 1/2 cup maple syrup see note 2
- 1/2 cup plain Greek yogurt sub with plant-based for dairy-free
- 1/3 cup oil
- 1.5 cups oat flour plus 1 tablespoon for blueberries; see note 3
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries fresh or frozen; see note 1
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin pan with (12) paper liners and set aside.
- Whisk together the eggs, maple syrup, Greek yogurt and oil until well incorporated.2 large eggs, 1/2 cup maple syrup, 1/2 cup plain Greek yogurt, 1/3 cup oil
- Add the oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until well combined and no lumps remain.1.5 cups oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Toss the blueberries with one tablespoon of oat flour, then gently fold them into the batter. This will keep the blueberries from sinking to the bottom of the muffins.1 cup blueberries
- Scoop the batter evenly between the (12) muffin cups and bake for 15-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Enjoy!
Notes
- Pro tip: Be sure to toss the blueberries with a tablespoon of oat flour before adding them to the batter. This will keep them from sinking to the bottom of the muffins.
- Substitute the maple syrup with honey or see my common ingredient substitutions to other types of sweeteners.
- Use store bought oat flour, or see my post on how to make oat flour at home using rolled oats from your pantry.
- Store muffins in an air tight container at room temperature for up to 3 days or the refrigerator for up to 1 week. They may also be frozen for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
