fresh blueberry-oatmeal muffins {gluten-free}

Today it’s all about the classic blueberry muffin.

But done my way… with a healthy twist.


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.  


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!


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)


- 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.


Never forget about the blueberry muffin. 

Breads, BreakfastAnna Beck