Gluten-Free Guilt-Free Blueberry Muffins

Who doesn’t love a good blueberry muffin? These muffins are delicious and healthy! You won’t miss the sugar-filled ones. I love to make these on Sunday as part of my weekly prep to make the weekdays easier!




  • 1 cup + 2 tablespoons oat flour (can buy that way or put oats in food processor)
  • 1 cup packed almond meal
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 egg, slightly beaten
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar (or fresh lemon juice)
  • 1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).

In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond meal, salt and baking soda.

In a separate large bowl, mix together egg, maple syrup, vanilla, almondmilk cashewmilk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.

In a small bowl toss blueberries and oat flour together, then gently fold them into the batter. Divide batter evenly between 9 muffin cups, filling 2/3 of the way full. Bake for 20-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 9-12 muffins depending on how big you make them. After you let cool, store in the refrigerator (or freezer).

10 Muffins/Per Muffin: 176 Calories, 9g Fat, 3g Fiber, 8g Sugar, 5g Protein

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