Gluten Free Blueberry Muffins

These Gluten Free Blueberry Muffins are bursting with juicy blueberries. They are perfect for breakfast or mid-day snack.

If you know me, you know I am a sucker for muffins. They are my weakness. I love them. Any kind of muffin will do for me. Like these peanut butter banana chocolate chip muffins, or these banana nut oat muffins, and even these whole wheat apple pumpkin muffins.

I will never stop making muffins, either. That, you can count on.

Healthy Gluten Free Blueberry Muffins

I couldn’t believe I hadn’t made a version of blueberry muffins on the blog yet. They are a classic. So I finally decided I had to put my spin on them.

These blueberry muffins are a healthy choice because they are made with whole grains and certified gluten free oats, have no oil (which I subbed in Greek yogurt for), and have only 1/4 cup refined sugar. You could certainly swap that out for applesauce, and extra banana, stevia, monk fruit sweetener, or your sweetener of choice.

Each muffin tops out at just over 100 calories and boasts 5 grams of protein and 2 grams of fiber. If you’re carb counting, 1 muffin is only 18 grams carbs.

These muffins are bursting with juicy blueberries. I hate when you buy a blueberry muffin and there are only a couple of blueberries in the entire muffin. With this blueberry muffin recipe you actually get blueberry in each and every bite. You can use either frozen or fresh blueberries, both work fine in this recipe. Just make sure to rinse and pat dry your blueberries if using fresh.

How to make gluten free blueberry muffins

This recipe uses a food processor to blend everything together, but a high power blender will probably work, too (affiliate links). 

To make these, put all the ingredients except the blueberries into your food processor and blend until nice and smooth. After unplugging your food processor, fold in the blueberries.

One thing to note, is that there is no oil in these muffins. Because of this, the muffins will most likely stick to the pan or even paper liners. Be sure to lightly spray the muffin tin or paper liners before pouring in the batter.

Stick them in a preheated oven and wait about 15 to 18 minutes for hot and fresh, juicy gluten free blueberry muffins!

How do I store blueberry muffins?

To store these blueberry muffins, keep them in an airtight container. You can keep them at room temperature for a up to 3 days or in the fridge for up to 5 days. I haven’t tried freezing these particular muffins, but I would imagine they should freeze well and keep up to 3 months in the freezer if stored properly.

To eat after being frozen, simply take them out and allow them to thaw. You could try popping them in the microwave for about 30 seconds (time may vary depending on your microwave) if you’re in a hurry.

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