Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are soft, moist, and naturally sweetened. Made with oat and almond flour, they’re light yet satisfying, with juicy blueberries in every bite—perfect for a healthy snack or breakfast.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C) and line 9 muffin cups.

Step 2

Mix oat flour (reserve 2 tbsp), almond flour, salt, and baking soda.

Step 3

In another bowl, whisk eggs, maple syrup, vanilla, milk, oil, and vinegar. Combine with dry ingredients.

Step 4

Toss blueberries with reserved oat flour, then fold into batter.

Step 5

Fill muffin cups 3/4 full and bake 18–25 minutes until set.

Step 6

Cool 10 minutes, then transfer to a rack to cool completely.