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healthy blueberry muffins on a round wire rack

The Best Healthy Blueberry Oatmeal Muffins (gluten free!)

The best healthy blueberry muffins you'll ever make! These blueberry oatmeal muffins are naturally sweetened, dairy free and made with a mix of almond flour and oat flour to keep them gluten free. A nutritious, kid-friendly breakfast or snack!
Course Breakfast, Dairy Free, Gluten Free, Healthy, Muffins
Cuisine American
Keyword blueberry oatmeal muffins, healthy blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 muffins
Calories 204cal
Author Monique Volz of AmbitiousKitchen.com


  • 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 (any neutral oil will work)
  • 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.


Serving: 1muffin | Calories: 204cal | Carbohydrates: 22.3g | Protein: 6.6g | Fat: 10.1g | Fiber: 3.2g | Sugar: 9.9g