A grab-n-go, healthy muffin for those crazy mornings or for a mid afternoon snack. Naturally sweetened Blueberry-Oat Flax Muffins (gluten free + vegan) are simple to pull together and are freezer friendly too! | This post is sponsored by Bob’s Red Mill. Thank you supporting brands that make this site possible. All opinions are my own.
Last month when I started my gluten free journey, I was/am incredibly grateful to be sponsored by a company who sources and mills an array of gluten free ingredients. Prior to eating gluten free, I was already a fan of Bob’s Red Mill pantry staples, so choosing the best ingredients has been a long time priority for me. But now, I’m discovering just how helpful having so many gluten free options are to someone who has nixed gluten – for now anyway.
I’ve discovered a whole new area of the grocery store. A wall of Bob’s Red Mill gluten-free ingredients is a welcome sight to behold! Thanks to Bob’s too, I’m discovering these new flavors and have been undergoing a lot of trial and error with recipe testing. I’ve been browsing a generous selection of special diet recipes on Bob’s Red Mill web site for inspiration and for learning about this new-to-me way of baking and cooking.
There were a few specific recipes I started working on right away after learning I needed to embrace a gluten free diet, because these are things I just can’t live without; pizza dough, bread, savory tart crust because hello – it’s tomato season and of course, since it’s blueberry season too, naturally sweetened Blueberry-Oat Flax Muffins made their way to my short list.
And since my doctor had me on a cleanse for what seemed like infinity and beyond, I got creative with not only gluten free recipes, but vegan recipes too. I’m slowly easing back into my vegetarian way of eating, sans gluten and in the mean time, with the help of Bob’s Red Mill have developed new gluten free and vegan recipes to share with y’all.
How to Make Gluten Free Blueberry Muffins:
Since we don’t need to be concerned about gluten development in gluten free baking, there is no concern of over-mixing. Because of this, I testing these using a blender to mix the muffins. While they tasted good and were super moist, they were darker and had a different, smoother texture on top. Because they were darker, this could lead to pulling the muffins too early from the oven when the center may not be quite done. So, I prefer hand mixing this recipe to create the golden, craggy tops and a nice interior crumb.
I recommend tulip style muffin cups for Blueberry-Oat Flax Muffins. Taller cups provide structure and enable the muffins to rise just a bit higher and seem to produce more evenly baked muffins; my preference. You can also bake them with standard muffin cups with good results. I use The Kitchn’s DIY tulip cup tutorial to make my muffin cups, or you can purchase them.
This recipe follows the same guidelines as any quick bread or muffin recipe. Use one bowl to mix the dry into the wet ingredients, rest the batter for 30 minutes (not negotiable), then fold in the fresh or frozen blueberries. Scoop the batter into the muffin pan, bake, cool and devour (!!) or freeze.
A Few Recipe Notes:
- A newish to me baking ingredient, and one that I’ve been exploring more is Bob’s Red Mill Organic Whole Ground Flaxseed Meal. I subbed flaxseed meal for eggs in this recipe for structural support, but ground flaxseed also gives these naturally sweetened Gluten Free Blueberry Muffins a mild nutty flavor, with added texture and fiber. I love the results and Rob has been taking these to work every day for weeks.
- The combination of Bob’s Red Mill Gluten Free Oats, Almond Flour, Tapioca Flour and Whole Ground Flaxseed Meal make these muffins tender, moist, texture rich and absolutely delicious. These are truly a healthy grab-n-go breakfast or snack muffin.
- This recipe calls for gluten free oat flour. I DIY my own using Bob’s Red Mill Gluten Free Oats. It’s super easy and economical – see DIY notes below recipe.
- Freezer Friendly? Yes Please! Freeze any quantity of muffins on a sheet pan (a few hours). When frozen, transfer the muffins to a covered container for up to two weeks. Thaw at room temperature.
- Blueberry-Oat Flax Muffins need to rest at least 30 minutes before folding in the blueberries, and baking. This tenderizes and hydrates the flours. Do not skip this step.
- You’ll notice a long bake time for these muffins – that is not an error. 30-32 minutes is a must for the golden color and through bake. They’re ready when golden and tops spring back under gentle pressure. Please see recipe notes about an oven thermometer.
*UPDATE*: After Caroline’s comment below, I remade these as written to make sure I didn’t transpose the recipe incorrectly and because posting accurate/workable recipes for y’all is super important to me. I posted pictures of my remake below the recipe. They came out as expected. These muffins are moist. Bursting blueberries means there will be moisture within the muffin. Because they are made without gluten, they do have a different texture than glutenous muffins, but after all the testing I did these were my favorite, and finally blog worthy. Please see notes at bottom of recipe about oven thermometers and measuring gf flours.
For more recipes using Bob’s Red Mill Whole Ground Flaxseed Meal and so many other fabulous ingredients head to their website and be sure to check out Bob’s Red Mill on Facebook, Instagram and Twitter for more inspiration!
Blueberry-Oat Flax Muffins (gluten free + vegan)
A grab-n-go, healthy muffin for those crazy mornings or for a mid afternoon snack. Naturally sweetened Blueberry-Oat Flax Muffins (gluten free + vegan) are simple to pull together and are freezer friendly too! Time below does not include time to rest the muffins (30 minutes).
- 1/3 C (100g) Banana mashed, about one medium
- 3/4 C (235g) Pure Maple Syrup warm to the touch
- 3 Tbs Coconut Oil unrefined, melted and warm to the touch
- 1/2 C (130g) Nut Milk of Choice I use homemade cashew milk, 1/2 diluted
- 3 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 3/4 C + 1 Tbs (85g) Gluten Free Oat Flour divided, see notes for DIY from whole oats*
- 3/4 C + 1 Tbs (95g) Almond Flour
- 1 C (115g) Tapioca Flour
- 1/4 C (30g) Bob's Red Mill Organic Whole Ground Flaxseed Meal
- 3 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1/2 C (100g) Fresh or Frozen Blueberries heaped (do not thaw if using frozen)
In a medium mixing bowl, mash the banana until smooth and there are little to no chunks left. Stir in the maple syrup, coconut oil, nut milk, vinegar and extract. Whisk throughly to incorporate and create an emulsion. If the coconut oil solidifies, gently warm the mixture 10 seconds at a time in the microwave until melted again. Set aside.
Scoop one tablespoon of oat flour out and set it aside (we'll use this to mix into the blueberries later). Into the wet ingredients, add the oat flour, almond flour, tapioca flour, flaxseeds, baking powder, baking soda, and salt. Whisk throughly, for at least a minute insuring no clumps remain. The batter will be thin and you'll notice bubbles right away from the leavening. Lay a dry tea towel over the top of the bowl and rest the mixture at room temperature for 30 minutes (do not skip this rest). The batter will thicken as it sets. Now is a good time to make the tulip muffin cup liners (optional).
While the batter is resting, preheat the oven to 375F (190C). Set the oven rack in the center. Line the muffin pan with muffin liners. Just before adding the batter to the muffin cups, in a small bowl, mix the blueberries (frozen or fresh) with one tablespoon of oat flour set aside earlier. Spoon the blueberries and any remaining oat flour into the batter and gently fold the blueberries into the mixture.
Use a #20 spring loaded cookie scoop or about 4 Tbs each, scoop a heaping scoop of batter into the muffin cups/pan to distribute the batter evenly among cups. Add a few more fresh blueberries each to the tops of the muffins, gently nudging them into the batter and sprinkle a bit of whole rolled oats on the top if desired.
Bake at 375F (190C) for 30-32 minutes or until golden on top and tops spring back under gentle pressure. Rest in pan for 10 minutes, then remove muffins from pan and onto a cooling rack to cool completely. Remove the muffin cup gently from around the muffin to enjoy.
Store in a lidded container at room temperature for up to three days. After muffins are completely cooled they may be frozen on a sheet pan, then moved to a covered container for up to two weeks. Thaw at room temperature.
*To DIY Oat Flour: scoop one cup + 1 Tbs (85g) of gluten free rolled oats into a blender or food processor.Process until a fine meal is formed. I use Vitamix to make oat flour, but have used a food processor (S blade) as well. The food processor doesn't create as fine of flour as Vitamix but it produces a nice course flour. Nora has a tutorial if needed.
In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you'll be baking with gf flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. It's been reliable.
I enthusiastically recommend an oven thermometer! I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, and evenly baked goods; super important in baking. I keep a close eye on my oven thermometers (I use two just to be sure) when testing/making recipes for the blog so that I am as accurate as possible with including the proper baking temperatures in my recipes.
Naturally Sweetened Blueberry-Oat Flax Muffins Remake (just to be sure):