Normally I don’t LOVE to claim things are the best, especially in my line of work. However, when I’m able to make a normally calorie-laden blueberry muffins both nutritious and incredible, I get a little excited. Even more thrilled when I somehow was able to make these healthy blueberry muffins both gluten free AND dairy free so that everyone can enjoy them. Jumping for joy over here!
I first made these beautiful blueberry oatmeal muffins when I needed them the most: a few days after I came down with an absolutely dreadful post-nasal drip cough coupled with a lack of sleep. I stumbled into the kitchen early one morning and discovered extra blueberries sitting in the fridge, begging to be thrown into some muffin batter. So off to bake I went!
It neared 7am; Tony was still sleeping as I pulled the enormous muffins out of the oven and set them on the cooling rack. My goodness they were lovely and bursting with juicy blue color. I left a note for T to try them, then went out to grab cough medicine and run a few errands.
Upon my return, Tony had already eaten two! He burst into the room and asked how I had created the best “sugar cookie” muffins he’s ever had. How adorable that he thinks my healthy blueberry muffins taste like sugar cookies, right?! This is why I adore him.
Since the initial baking off the muffins, we’ve been making them quite often. I crave them when they aren’t on my counter and have gone through more almond flour than I ever thought possible.
It did make sense though since the muffins were made with almond flour; most sugar cookies call for almond extract, so he wasn’t that far off his muffin game.
Let’s get into the nutritious goodness of these healthy blueberry muffins so then we can BAKE them.
What makes these blueberry muffins healthy?
Instead of your typical bakery-style blueberry muffin, which can have over 350 calories, 15g of fat, 33g sugar and 56g carbs, I created a version that focuses on nutritious, wholesome ingredients aka what I do best. There’s no butter, no refined sweeteners, no gluten and no dairy. They’re truly the perfect grab and go muffin!
Healthy blueberry muffin ingredients:
Almond Flour & Oat Flour: The base of the muffins are made up of a mixture of oat flour and almond flour, two very accessible gluten free flours.
Pure maple syrup: Next, the muffins are naturally sweetened with a hint of maple syrup. Honestly the amount is PERFECT and helps the blueberry flavor shine through. I love dark maple syrup because it tends to have a richer flavor.
A splash of vinegar: there is a hint of apple cider vinegar in the muffins which helps them to rise properly. You can also use white vinegar or lemon juice if that’s what you have on hand. Don’t worry you won’t be able to taste it!
Eggs: when I originally created this recipe, I used only one egg. After further testing, I’ve updated the recipe to use two eggs. They’re just so much fluffier and delicious this way!
Dairy free milk: To keep these blueberry oatmeal muffins dairy free, I baked with almond milk, but you can also use cashew milk or coconut milk.
Fresh blueberries: Lastly, I would recommend using fresh blueberries in this recipe because to me, they’re always more flavorful. Be warned that if you choose frozen, the muffins may end up with a little bit of a blueberry-purple color.
How to make your own oat flour:
You can easily make your own gluten free oat flour by simply placing oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. For this recipe, you’ll most likely need 1 1/2 cups of gluten free oats to make about 1 cup oat flour.
I hope you all enjoy these healthy blueberry muffins as much as we have been. And of course, no shame in slathering your favorite nut butter on them. If you make this recipe, be sure to tag #ambitiouskitchen on Instagram so that I can see your creations!
More healthy muffin recipes you’ll love:
See how to make the healthy blueberry muffins:
The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Healthy blueberry muffins that you can feel good about eating! Made with a mix of almond flour and oat flour. These blueberry oatmeal muffins are gluten free, dairy free and packed with nutritious ingredients.
- 1 cup + 2 tablespoons gluten free oat flour
- 1 cup packed super fine blanched almond flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 eggs, slightly beaten
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk (or any dairy free milk of choice)
- 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 flour, salt and baking soda.
In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, 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 3/4 of the way full. Bake for 18-25 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 medium muffins (or 12 small muffins).
To make these blueberry muffins vegan: Instead of two eggs, use two flax eggs. Mix together 2 tablespoons flaxseed meal + 6 tablespoons water in a bowl until smooth. Allow to sit for 5 minutes before using in the recipe.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats