Gluten-Free Blueberry Almond Oat Muffins
These naturally gluten-free blueberry muffins are moist, fluffy, and bursting with juicy blueberries in every bite. Made with almond flour and oats, they’re rich in nutrients, just sweet enough, and perfect for meal prep or a grab-and-go snack. No one will guess they’re gluten-free!
Ingredients
2 cups almond flour
½ cup gluten-free rolled oats
1½ tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
1 tsp ground cinnamon
2 large eggs, room temp
⅓ cup honey or maple syrup
⅓ cup plain Greek yogurt (or dairy-free yogurt)
¼ cup unsweetened almond milk
2 TB coconut oil or avocado oil
1 tsp pure vanilla extract
1 cup fresh or frozen blueberries (if frozen, do not thaw)
1 TB almond flour or oats (for tossing berries)
Optional: sliced almonds for topping
Directions
Preheat oven to 350F. Line a muffin tin with paper liners or lightly grease with oil spray.
In a medium bowl, whisk together almond flour, oats, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, whisk eggs, honey, yogurt, almond milk, oil, and vanilla until smooth.
Add the dry ingredients to the wet and stir until just combined — do not overmix.
Toss blueberries with 1 TB almond flour or oats (to prevent sinking), then gently fold into the batter.
Divide batter evenly among muffin cups (makes about 10-12 muffins). Top with sliced almonds if using.
Bake 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. Freezes well.
