Healthy Gluten-Free Blueberry Oatmeal Muffins

These skinny blueberry oatmeal muffins are like a miracle! Gluten-free, sugar-free and oil-free! Low in calories, high in flavor – this is going to be your new favorite healthy breakfast!

It’s like oatmeal in a muffin form, but better!  Bursting with juicy blueberries, naturally sweetened with honey, these wholesome oatmeal muffins are so delicious and good for you!

If you are trying to lose weight, coming up with a healthy breakfast is the hardest!  Anyone will get tired of eggs and yogurt day in and day out 🙂 In the morning, when you crave something warm and baked, these healthy muffins will come to the rescue!  Just make them ahead and warm one in a microwave for that freshly baked taste!

These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite! A cross between baked oatmeal and oatmeal muffins, if that was a thing!

Made light by swapping out some of the butter with apple sauce and using less sugar than most muffins would call for. You can swap the brown sugar for coconut sugar, and leftovers freeze and reheat well.

I’ve been craving these muffins, which I’ve made so many times before with wheat flour, but I wanted to create a gluten-free version so I could share them with my aunt. I thought it would be as simple as swapping out the flour for gluten-free flour, but after testing them out, they needed a little extra flour, so I figured I would share this as a new post. The nutritional info is also slightly different because of the extra flour. If  you don’t need to make them gluten-free, I suggest you use these directions instead.

Dry ingredients

  • 1 cup + 2 tablespoons oat flour
  • 1 cup packed super fine blanched almond flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • Wet ingredients
  • 2 eggs, slightly beaten
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk (or dairy free milk or choice)
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar (or fresh lemon juice)
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).
  2. In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond flour, salt and baking soda.
  3. In a separate large bowl, mix together the eggs, maple syrup, vanilla, almond milk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
  4. In a small bowl toss blueberries and remaining 2 tablespoons oat flour together, then gently fold them into the batter. Divide batter evenly between 9 muffin cups, filling 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 9 medium muffins (or 12 small muffins).


  • To make these blueberry muffins vegan: Instead of two eggs, use two flax eggs. Mix together 2 tablespoons flaxseed meal + 6 tablespoons water in a bowl until smooth. Allow to sit for 5 minutes before using in the recipe.