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Gluten-free Blueberry Oatmeal Muffins

Delicious, hearty, and healthy; made with pantry staples.
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Prep Time 10 mins
Cook Time 22 mins

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.

Notes

GF flour I use: King Arthur Gluten-free Measure for Measure Flour (aff. link)
GF oats I use: Bob's Red Mill Gluten-free Quick Oats (aff. link)