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Blueberry Oat Muffins - Gluten Free, Vegan, & Refined Sugar Free

Blueberry Oat Muffins – Gluten Free, Vegan, & Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 12 1x


  • 1 cup gluten free quick cooking oats (or gluten free oat flour)
  • 1 cup all purpose gluten free flour (I use “Better Batter”)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
  • 1 tsp salt
  • 1 cup milk of choice (I use “So Delicious unsweetened Coconut Milk”)
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted (avocado oil works as well)
  • 1 tsp vanilla
  • 1 cup blueberries (I use frozen blueberries, but fresh will work as well)


  1. Preheat oven to 350°F.
  2. Grease a muffin tin or use muffin liners.
  3. In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
  4. Add the remaining ingredients except for the blueberries to the bowl and stir until combined.
  5. Fold the blueberries into the batter and fill each muffin tin about 3/4 of the way full.
  6. Bake for 25 minutes.
  7. Allow the muffins to cool completely before eating.