Healthy Blueberry Muffins {Gluten Free, Sugar Free} Recipe

I finally nailed Refined Sugar Free Blueberry Muffins that come out moist, tender and shockingly close to the real deal so you won’t miss sugar or gluten.

I’m obsessed with these Healthy Blueberry Muffins because they actually taste like treats without feeling like a diet compromise. I love that the crumb is chewy and slightly nutty from oat flour and the blueberries burst with juice in every bite.

I enjoy that they’re Gluten Free Blueberry Oat Muffins and basically refined sugar free, sweetened with a bit of honey so nothing cloys. They’re moist, a little tangy, and stubbornly satisfying when nothing else will do.

Want breakfast that doesn’t fake it. Want a snack that won’t leave you wired.

These do both. No guilt, just really good muffins.

Ingredients

• Oat flour: cozy, hearty base that keeps things gluten free and filling.
• Baking powder: lifts the muffins so they’re light, not dense.
• Baking soda: helps browning and gives a gentle rise with acids.
• Fine salt: brightens sweetness and balances the whole mix, trust me.
• Ground cinnamon: warm, homey note; basically comfort in a sprinkle.
• Eggs: bind everything and add protein so you’ll feel satisfied.
• Greek yogurt: tangy creaminess and protein, keeps crumbs tender.
• Melted coconut oil: moistness and a faint tropical hint, not greasy.
• Honey: natural sweetener that’s not empty, adds gentle caramel notes.
• Vanilla extract: rounds flavors and makes the muffins smell amazing.
• Almond milk: thins batter a bit and keeps things dairy friendly.
• Blueberries: juicy pops of sweetness, fresh or frozen work great.
• Lemon zest: bright little zing; Plus it makes flavors pop.

Ingredient Quantities

• 2 cups (200 g) oat flour, preferably finely ground
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional, but i like it)
• 2 large eggs, room temp if you can
• 1/2 cup (120 g) plain Greek yogurt or unsweetened dairy free yogurt
• 1/3 cup (80 ml) melted coconut oil or neutral oil
• 1/4 cup (60 ml) honey, a touch more if you like sweeter
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) unsweetened almond milk or any milk you have
• 1 cup (150 g) fresh or frozen blueberries, do not thaw if frozen
• 1 teaspoon lemon zest (optional, brightens the flavor)

How to Make this

1. Preheat oven to 350 F (180 C) and line a 12 cup muffin tin with liners or spray well with oil so they dont stick.

2. In a large bowl whisk together 2 cups (200 g) oat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine salt and 1 teaspoon ground cinnamon if using. Set aside.

3. In another bowl beat 2 large eggs, then whisk in 1/2 cup (120 g) plain Greek yogurt, 1/3 cup (80 ml) melted coconut oil, 1/4 cup (60 ml) honey, 1 teaspoon vanilla extract and 1/2 cup (120 ml) unsweetened almond milk until smooth. If your honey is thick warm it slightly so it mixes easier.

4. Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined, you dont want to overmix or the muffins get gummy.

5. Toss 1 cup (150 g) fresh or frozen blueberries with a little of the oat flour mixture (about 1 tablespoon) so they dont all sink to the bottom. If using frozen, do not thaw.

6. Fold the blueberries and 1 teaspoon lemon zest into the batter with just a few strokes, its ok if there are streaks of flour, over mixing will ruin the texture.

7. Divide the batter evenly among the 12 cups, filling about 3/4 full. If you like a crunchy top, sprinkle a tiny bit of extra oat flour or coarse oats on each.

8. Bake in the center of the oven for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

9. Let the muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool completely so they dont get soggy.

10. Store cooled muffins in an airtight container for up to 3 days at room temp or freeze for longer. To refresh, warm gently in the oven or microwave for a few seconds.

Equipment Needed

1. 12-cup muffin tin (lined with paper liners or sprayed well so they don’t stick)
2. Mixing bowls, one large and one medium (you’ll thank me for not using the same bowl)
3. Measuring cups and spoons plus a digital kitchen scale for accuracy
4. Whisk for dry ingredients and for the wet mix (or a hand mixer if you want less elbow grease)
5. Rubber spatula or wooden spoon for folding the batter gently
6. Small bowl or cup for beating the eggs and mixing vanilla/honey if needed
7. Zester or microplane for the lemon zest
8. Wire cooling rack to cool muffins so they don’t get soggy
9. Toothpick or cake tester to check doneness
10. Oven mitts and a timer (don’t skip the timer, you’ll forget)

FAQ

Healthy Blueberry Muffins {Gluten Free, Sugar Free} Recipe Substitutions and Variations

• Oat flour: swap for almond flour (use 1 1/4 to 1 1/2 cups and reduce liquid a bit because it’s denser), or use a gluten free 1 to 1 baking flour for a straight swap.
• Eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 mins) or 2 chia eggs same ratio. They bind well but muffins will be a little more dense and chewy.
• Plain Greek yogurt: replace with 1/2 cup unsweetened applesauce or mashed banana for moisture and sweetness, or use an equal amount of dairy free coconut or soy yogurt if you need non dairy.
• Honey: use 1/4 cup maple syrup or agave nectar 1:1, or if you want zero sugar use 1/4 cup liquid erythritol or a monk fruit liquid sweetener but taste and texture may change slightly.

Pro Tips

1) Measure the oat flour by weight if you can. Scoop-and-level with cups can make the batter too dense. If you only have cups, spoon the flour into the cup and level it off instead of plunging the cup in the bag.

2) Don’t overmix. Stir until just combined. A few streaks of flour are okay. Overworking oat flour makes muffins gummy, so stop as soon as the dry bits are moistened.

3) If using frozen blueberries, keep them frozen and toss them in a tablespoon of flour first so they don’t all sink or turn the batter purple. For fresher flavor, add a little lemon zest to brighten the berries, but don’t add too much or it’ll be sharp.

4) Bake times vary by oven and muffin tin. Check at 16 minutes, then every 2 minutes after. Toothpick should come out with a few moist crumbs not wet batter. Let muffins cool in the tin 5 to 10 minutes, then move to a rack so bottoms don’t steam and get soggy.