Why toss blueberries in flour?
This is a really important step – DO NOT SKIP IT. The flour prevents theblueberries from sinking to the bottom of the muffin. Think of it as gravityprevention. The flour allows the blueberries to essentially float in thebatter while baking.
Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 339Total Fat: 14gSaturated Fat: 5gTrans Fat:0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 288mgCarbohydrates: 49gFiber:2gSugar: 27gProtein: 4gThe nutritional values above are auto calculated by a nutrition program andcan vary based on brands of ingredients used.This post may contain affiliate links. We are a participant in the AmazonServices LLC Associates Program, an affiliate advertising program designed toprovide a means for us to earn fees by linking to Amazon.com and affiliatedsites.Sharing is caring!Gluten-Free Blueberry Oat MuffinsThe fluffiest gluten-free blueberry muffins recipe! These healthy and easyblueberry oat muffins are seriously the best gluten-free muffins! They arealso dairy-free and packed with fiber, juicy blueberries, rolled oats and ahint of lemon zest.An easy gluten-free blueberry muffins recipe that is simple to whip up for thefamily and perfect for busy mornings or to serve at an elegant brunch, eventopped with this homemade blueberry jam. These wholesome muffins are hearty,with just the right blend of fresh ingredients in the batter including gluten-free flour and gluten-free rolled oats! Plus there are a few tips I’ve got foryou to making the BEST gluten-free blueberry muffins.Go small…Use smaller blueberries that is! I found that using smaller blueberries asopposed to large ones (like the size Costco sometimes carries) makes a bigdifference in how these blueberry oat muffins blend together. Using smallerblueberries makes the batter evenly spread out and you get just the rightamount of baked good with juicy berries in every bite.
How to make gluten-free blueberry muffins
Step 1: Preheat the oven and prepare a muffin tin with liners. Spray theliners with cooking spray to avoid the muffins from sticking.Step 2: Combine the dry ingredients together in a large bowl (see this articleon tips for measuring how many dry ounces in a cup if needed). Pour in thecoconut oil and stir to the dry ingredients.Step 3. In a small bowl, whisk together the remaining liquid ingredients andlemon zest. Then pour the liquid ingredients with the dry ingredients. Fold inthe blueberries carefully and let the batter set about 5 minutes to soak theoats.Step 4. Scoop the batter into the prepared muffin cups, filling each to thetop. Bake 20-22 minutes until golden on the top and a toothpick inserted comesout clean. Remove from the oven and let them cool for 1-2 minutes and transferto a cooling rack.Enjoy!
Gluten-Free Blueberry Oat Muffins
The fluffiest gluten free blueberry muffins recipe! These healthy and easyblueberry oat muffins are seriously the best gluten-free muffins! They arealso dairy-free and packed with fiber, juicy blueberries, rolled oats and ahint of lemon zest. Print Pin RateCourse: Breakfast, Brunch, SnackCuisine: AmericanPrep Time: 10 minutesCook Time: 20 minutesServings: 12Calories: 174kcal
Can I use frozen blueberries instead of fresh blueberries?
I prefer fresh blueberries, but yes frozen can be use. Thaw the fruit firstthen drain out an extra juice from the berries before using.
Can I use frozen blueberries to make these muffins?
I used fresh blueberries in the muffins that are pictured. If you’re able tofind them at your local store, fresh blueberries are a great choice.You can use frozen blueberries if you prefer. You’ll want to thaw theblueberries completely and pat them dry between paper towels before tossingwith the gluten free flour.
What kind of gluten-free flour should I use?
I prefer to use Bob’s Red Meal 1-to-1 Baking Flour. It is dairy-free also andlends a nice and moist baked good and can be found on Amazon. I also suggestmy own special gluten-free flour blend (that I make and use at home) that canbe found in my cookbook, the Dairy-Free Gluten-Free Baking Cookbook.”