Gluten-free Blueberry Oatmeal Muffins
Give me all the blueberries! I’ve taken quite a liking to blueberries in the last couple of years. They’re super good for you, and are so yummy when they’re in season. When they’re not in season, I’ll happily take them frozen.
I make these gluten-free blueberry oatmeal muffins all the time. I like to freeze them so I have a snack ready to go when I need one. Just pop one (or two…or three) in the microwave for about 30 seconds. Yum.
I like my blueberry muffins to have more blueberry than muffin. If I take a bite and there’s no blueberry in it, it makes me feel sad inside. So, there are kind of a lot of blueberries in this recipe. If you don’t like that many, try cutting the amount in half.
If you’re using frozen blueberries, thaw and drain them before adding to the batter. If you’re a planner, you can thaw them at room temperature, which takes forever. I generally don’t plan my baking that far in advance, so I microwave them for a couple of minutes, 30 seconds at a time, and it works a treat!
Gluten-free Blueberry Oatmeal Muffins
Ingredients
- 1 C Gluten-free measure-for-measure flour
- 1 C Gluten-free quick oats
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 C Oil (I use canola)
- 1/2 C Pure maple syrup
- 2 Lg Eggs
- 1/3 C Sour cream
- 1/2 C Milk
- 1 tsp Vanilla
- 2-2 1/2 C Blueberries
Instructions
- Mix GF flour, GF oats, baking powder, baking soda, salt and cinnamon
- Add eggs, sour cream, milk and vanilla. Mix until combined.
- Gently fold in blueberries
- Spray a muffin tin with non-stick spray, or line with paper liners
- Fill muffin cups about 3/4 full
- Bake at 350 degrees for 20-22 minutes, until lightly golden and set in the middle.
- Let cool on cooling rack, or enjoy warm from the oven.