fresh blueberry-oatmeal muffins {gluten-free}

Today it’s all about the classic blueberry muffin.

But done my way… with a healthy twist.

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You see, I’ve been on a muffin kick the past few months.

Instead of baking a bread in a loaf pan and cutting it into slices, use a muffin tin. Muffins are already pre-portioned for you; easy to pack on-the-go; and easy to eat.

Plus, muffins bake in half the time.  

So, when its 8:30 p.m. on a weeknight and I just feel like baking… I can mix these up in a bowl and have them done in 30 minutes.  

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I’m excited to share this blueberry muffin recipe because it’s my favorite. 

These are healthy muffins too, so you can feel good about eating them on a daily basis.  I use gluten-free flour and oats to make mine gluten-free.  But, whole-wheat pastry flour works too.  

Soaking the oats in milk makes the muffins very moist.  It’s the secret step that will make these insanely good.  Don’t skip it!

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And use fresh blueberries if you can.  It’s definitely worth it! 

Fresh Blueberry-Oatmeal Muffins {gluten-free}

makes 12 regular muffins

  • 1 ½ gluten-free quick oats 
  • 1 cup skim milk or almond milk 
  • ½ cup brown sugar 
  • 2 tbsp honey 
  • ½ cup natural applesauce 
  • 2 egg whites
  • 1 tbsp coconut oil 
  • 1 tsp. pure vanilla extract 
  • ½ cup gluten-free all-purpose flour 
  • 1 tsp. baking powder
  • ½ tsp baking soda 
  • ½ tsp salt 
  • 1 cup fresh blueberries (more for sprinkling on top of batter before baking)

Directions: 

- Place oats in a food processor and pulse a few times.  Soak in the milk for about 30 minutes. 

- In a medium bowl combine brown sugar, honey, applesauce, vanilla, egg whites, oil and mix well.

- In a third bowl whisk together the flour, salt, baking powder, baking soda until combined.

- Combine oats and milk with the sugar/applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in the blueberries.

- Spoon batter into sprayed muffin tins.  I use a cookie scoop to make uniform muffins. Top with fresh blueberries and sprinkle some sugar. Bake for about 20-24 minutes.  Let cool a few minutes and then invert on a wire rack to cool completely. 

TIP:  I store the muffins in a container in the refrigerator so they will stay fresh all week.

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Never forget about the blueberry muffin.