These light and fluffy blueberry muffins are so easy to make and so tasty. They’re also gluten free, dairy free, and refined sugar free! They’re perfect for a weekday breakfast or snack, and they also work great for a weekend brunch!
How many blueberry muffins will this recipe make?
This recipe will make 10-12 regular sized muffins or about 36 mini muffins. If you want to make mini muffins, simply add the batter to a greased mini muffin tin and bake for 15-20 minutes. I usually do about 20 minutes!
What ingredients will I need to make these blueberry muffins?
You’ll need just a couple simple ingredients to make these muffins. They are:
- oat flour (I use homemade)
- flax or regular eggs
- salt
- baking powder/baking soda
- pure maple syrup or honey
- almond extract
- water or dairy free milk
- olive oil (or melted coconut oil)
- unsweetened applesauce
- dairy free yogurt (or more applesauce)
- fresh or frozen blueberries
What kind of dairy free yogurt did you use?
I used Forager Project unsweetened cashew milk yogurt. I love this yogurt because there are only a couple simple ingredients in it! Kite Hill also has unsweetened dairy free yogurt options that would work great!
Help, I don’t have applesauce and/or yogurt on hand!
If you don’t have applesauce on hand, you can try using mashed banana instead. If you don’t have dairy free yogurt on hand, substitute it with either more applesauce or mashed banana.
How do I make homemade oat flour?
To make homemade oat flour simply blend gluten free quick, old fashioned, or rolled oats in a high speed blender (or process them in a food processor). Blend/process until a flour consistency is reached. Check out this video if you want to see how I make my own oat flour!
How do I store these muffins?
I like to store these muffins on the counter for 3-4 days or in the fridge for 5-6 days. Or you can store them in the freezer for several months!
Looking for more muffin recipes?
If you love muffins, you should try some of my other muffin recipes as well! I recommend the following.
- Raspberry White Chocolate Muffins
- Low Sugar Lemon Poppyseed Muffins
- Cinnamon Sugar Oat Flour Muffins
- Chocolate Chip Oat Flour Muffins
- Double Chocolate Oat Flour Muffins
Ready to make these muffins? The full recipe is below!
Light and Fluffy Blueberry Muffins
Ingredients
- 2 cups oat flour (I use homemade)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 flax or regular eggs
- 1/3 cup unsweetened dairy free yogurt
- 1/2 cup unsweetened applesauce
- 1/3 cup water or unsweetened dairy free milk
- 1 tsp almond extract
- 1/2 cup pure maple syrup
- 1/4 cup olive oil
- 1 cup fresh or frozen blueberries (see notes below)
Instructions
- Preheat the oven to 350°F and line 12 muffin tins with cupcake liners. Gently spray the cupcake wrappers with cooking spray, if using (cupcakes lines are optional). If you're not using cupcakes liners, gently spray the muffin tins with cooking spray.
- While the oven is preheating, whisk together all of the ingredients in a large bowl (except the blueberries).
- Once fully mixed, gently fold in the blueberries. If using frozen blueberries instead of fresh blueberries, be sure to rinse the blueberries before adding them to the batter (this will help the batter to not turn blue).
- Divide the batter evenly between the 12 prepared muffin tins. Bake the muffins 25 minutes, or until a toothpick inserted in the center of one comes out clean.
- Let muffins cool slightly before enjoying! Once completely cooled, store muffins in an airtight container on the counter for 3-4 days, in the fridge for 5-6 days, or in the freezer for 2-3 months.