This yummy breakfast is easy to make ahead of time so it’s ready for a lazy weekend breakfast. Gluten free and packed with nutritious ingredients, these Blueberry Oat Muffins won’t break the diet!
Happy Monday, everyone! How was your weekend? I ended up getting a surprise 3 day weekend because my nanny family didn’t need me on Friday. I spent the day catching up on blog posts and getting some wedding and house DIY’s done.
I took advantage of having some extra free time on Friday to make these delicious muffins to bring to Andrew’s for breakfast the next day. We don’t get very many days off together, so we always make a special breakfast or go out somewhere.
We are slowly trying to cut gluten out of our diets, and so for awhile our breakfasts have consisted of eggs and bacon most of the time. I’ve been trying lots of different wheat alternatives lately, especially when it comes to breakfast foods.
These muffins use homemade oat flour instead of wheat flour. All you do is some of the oats the recipe calls for and put them in a food processor or blender. Pulse it until the oats are ground up into a flour consistency.
Blueberry muffins have always been my favorite. When I was a kid, my brothers and I used to make them from the boxed mix all the time. It’s always my first choice when it comes to muffins.
Recipe adapted from The Healthy Apple’s Gluten-free Orange Cranberry Oatmeal Muffins.
Gluten Free Blueberry Oat Muffins
Ingredients
- 3 cups gluten free oats
- 2 tablespoons chia seeds
- 1 tsp baking soda
- 1 tsp sea salt
- 3/4 cup coconut milk
- 2 tablespoons lemon juice
- 1/3 cup coconut oil, at room temperature
- 1/4 cup agave nectar
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 F. Place liners in a 12 count muffin pan or use nonstick spray.
- Place 2 cups of the oats in a food processor or blender. Pulse on high until the mixture forms a flour consistency.
- Place the oat flour you just made in a large bowl along with the rest of the oats and the chia seeds, sea salt and baking soda.
- In a separate bowl, combine the coconut milk and lemon juice and set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.
- Mix well to combine, then add the blueberries. Set aside for 5 minutes.
- Transfer the mixture into the prepared muffin tins.
- Bake for 25 minutes or until golden brown. Keep an eye on them toward the end, they start getting too browned pretty quickly!
You’ll Love These Other Blueberry Recipes!
Blueberry Super Smoothie
Blueberry Super Smoothie
Blueberry Compote Popsicles
White Chocolate Blueberry Granola Bars
What is your favorite make-ahead weekend breakfast?
Ashley T says
Yumm!! These look delicious!
Jenna Brussee says
Thanks, Ashley! They are good for you, too.
Jaelan @ Making Mrs. M says
Oats + Blueberries?! Count me in, every time.
As usual, these look so delicious.
Jenna Brussee says
I love that combination, too! It’s so hearty and delicious.
Paige Allison says
You know, my sister is gluten free (I myself LOVE the gluten. All the gluten) and I know she’s had a lot of success swapping out brown rice flour for regular flour. I’m sure you’ve tried it… I know it’s not a 1:1 ratio per recipe, but I’ve tried some of her baked goods, and I’d NEVER know they were GF. They were that good! She’s also the baker in the fam, so… She got all the skillz.
Jenna Brussee says
I’ve tried store-bought crackers and breads that have brown rice flour, but I’ve never tried using it myself. I need to! I’ve done some experimenting with coconut flour and it works for some things but a lot of the recipes I’ve tried have been a flop.
Amanda Elizabeth says
Those look so yummy and a really good hearty start to the morning. I am all about the grab and go breakfast and this would fit the bill perfectly!
Jenna Brussee says
Yes! These stayed fresh for a couple days, so you could definitely make a batch Sunday night and have it last for a breakfast on the go for the next few days.
Nina B says
I am definitely trying these!
Jenna Brussee says
You will love them! Making oat flour was really easy and it worked great. I’m going to be trying it for more recipes in the future.
Miranda @ Miranda Writes says
I’ve only had store bought gluten free muffins but I bet homemade is better. I love blueberry in pastries so these would be right up my alley!
Jenna Brussee says
These are definitely better! You won’t believe they are gluten free.
Cristina says
Yum! I love the oat flour you use – just simple and easy! I find GF foods very often are missing a lot so it’s always interesting to see what alternatives people think of!
Jenna Brussee says
Oat flour worked great for this recipe! It was so easy to make, and very inexpensive too. Some flour alternatives like coconut flour and quinoa flour can be SO expensive!
Jenna Griffin says
Yum yum yum yum yum! I love blueberry muffins, and these look like such a great way to start the day. I love that they aren’t full of sugar, too! I’m going to try these!
Jenna Brussee says
These are so good for you! A great way to start the day for sure. Even though they don’t have any white sugar, the blueberries and agave nectar added just the right amount of sweetness. I’m not crazy about super sugary things first thing in the morning, so this was perfect for me!
Susannah says
This sounds SO good! I love blueberry muffins and this recipe looks beyond tasty! <3
Jenna Brussee says
You should give these a try! You won’t believe they are gluten free.
Jenna Brussee says
She will love this! Making your oat flour is such a great alternative to wheat flour. It’s simple and very inexpensive.
Rachelle @ Beer Girl Cooks says
What a nice surprise to get a 3 day weekend! These blueberry muffins were the perfect way to celebrate!
Jenna Brussee says
It was great! I found out Thursday so I was thinking I still had one more day of work. So nice!
Erlene A says
These look great. Blueberries are on sale for .99 cents now, so this will be a great new recipe to try. Pinned.
Jenna Brussee says
That’s a great deal! You should definitely take advantage of it. I love to buy extra blueberries and freeze the leftovers for smoothies.
Jenna Brussee says
You’re welcome, Stephanie! Thanks for stopping by.