Oat Flour Blueberry Muffins

These wholesome Oat Flour Blueberry Muffins are made with freshly milled oat flour from whole oats, delivering a naturally gluten-free, hearty texture packed with juicy blueberries and subtle nutty flavor in every bite. Perfect for breakfast or snacks, they highlight the fresh, nutrient-rich benefits of home-milled grains.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it transforms simple, whole oats into fluffy, moist muffins bursting with fresh blueberry flavor—without any refined white flour. Using freshly milled oat flour means you get maximum nutrition, a wonderful nutty aroma, and a tender crumb that stays soft for days.

These muffins feel indulgent yet are secretly healthy: gluten-free by nature, lower in processed ingredients, and customizable for dairy-free or vegan needs. They rise beautifully with tall domes, taste bakery-quality, and are quick to whip up in one bowl.

Kids and adults devour them, making them a go-to for meal prep, brunch, or guilt-free treats that make you feel good inside and out.

Yield: 12 standard muffins

Oat Flour Blueberry Muffins

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Gluten-free blueberry muffins made with fresh-milled oat flour—tender, juicy, and wholesome.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 2 ½ cups freshly milled oat flour (from about 3 cups rolled oats, finely ground)
• 3 teaspoons baking powder
• ½ teaspoon fine sea salt
• ½ cup granulated sugar (or coconut sugar/maple syrup)
• 1 large egg (room temperature)
• 1 cup milk (whole, almond, oat, or your choice)
• ¼ cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 teaspoon pure vanilla extract
• 1 ½ cups fresh blueberries (or frozen, unthawed)
• Optional: 1 tablespoon oat flour (for coating berries) + extra sugar for sprinkling on top

Instructions

1. Get excited and preheat! Fire up your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or generously grease it with butter—those golden edges are worth it!
2. Mill that magic flour. If you haven't already, grind your rolled oats into a super-fine oat flour using your grain mill or high-speed blender. Sift it if needed for extra lightness—freshly milled makes all the difference in flavor!
3. Whisk the dry dream team. In a large mixing bowl, whisk together your fresh oat flour, baking powder, salt, and sugar until they're best friends—no lumps allowed for even rising.
4. Mix the wet wonders. In a separate bowl, lightly beat the egg, then stir in the milk, melted butter (make sure it's cooled a bit), and vanilla extract. Whisk until smooth and inviting.
5. Combine with care. Pour the wet mixture into the dry ingredients all at once. Gently stir with a spatula or wooden spoon just until everything comes together—lumps are okay, overmixing makes tough muffins!
6. Berry love time. Toss your blueberries with that extra tablespoon of oat flour (this keeps them suspended like little jewels). Gently fold them into the batter, being careful not to crush them—aim for even distribution.
7. Fill 'em up. Scoop the batter generously into each muffin cup, filling almost to the top for those gorgeous domed bakery-style muffins. Sprinkle a pinch of sugar on top if you want a sparkly, crisp finish.
8. Into the oven they go! Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs—never wet batter).
9. Cool with patience. Let the muffins rest in the tin for 5 minutes—they'll firm up beautifully—then transfer to a wire rack to cool completely. The aroma alone is irresistible!
10. Enjoy the reward. Serve warm with a pat of butter, or save for breakfast on the go. These beauties taste even better the next day as flavors meld—pure bliss in every bite!

Notes

Freshly milled oat flour absorbs more liquid than store-bought, so if your batter seems too thick, add 1-2 tablespoons extra milk. Always use certified gluten-free oats if celiac. These muffins are naturally gluten-free but check all ingredients.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 169Total Fat 7gSaturated Fat 3gUnsaturated Fat 3gCholesterol 28mgSodium 264mgCarbohydrates 23gFiber 1gSugar 11gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Freshly mill your oats just before baking for the best flavor and nutrition—use a grain mill or high-powered blender to create a fine powder (avoid coarse grinds for better texture).
• Toss blueberries in a little oat flour before folding in to prevent sinking to the bottom.
• Don’t overmix the batter—stir gently until just combined to keep muffins tender.
• For extra tall muffin tops, fill cups nearly to the top and start with a higher oven temp (425°F/220°C) for 5 minutes, then reduce to 350°F/175°C.
• Let muffins cool in the tin for 5 minutes before transferring to a rack to avoid sogginess.
• Test doneness with a toothpick—it should come out clean or with a few moist crumbs.
• If using frozen blueberries, don’t thaw them to minimize bleeding color into the batter.

Ingredients Notes

Freshly milled oat flour is the star here—grind rolled or steel-cut oats into a fine flour at home for superior freshness, higher fiber, and a naturally sweet, earthy taste compared to store-bought versions (which can be denser or stale).

Use certified gluten-free oats if needed to avoid cross-contamination. Blueberries shine best when fresh for plump juiciness, but frozen work well too (they add extra moisture). Eggs provide lift and richness; milk (dairy or plant-based) adds tenderness.

A touch of sweetener like maple syrup or honey keeps things naturally delicious without overpowering the berries, while baking powder ensures a light rise. Vanilla enhances the overall warmth, and a pinch of salt balances flavors perfectly.

Variations and Substitutions

• Vegan version: Swap egg for a flax egg (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based milk and oil instead of butter.
• Sweetener swaps: Replace sugar with coconut sugar, honey, or maple syrup (reduce liquid slightly if using liquid sweeteners).
• Add-ins: Stir in lemon zest for bright citrus notes, chocolate chips for decadence, chopped nuts (like walnuts) for crunch, or cinnamon for warmth.
• Flour tweaks: If you don’t have a mill, use store-bought gluten-free oat flour (same amount); blend in ¼ cup almond flour for extra moisture and nuttiness.
• Fruit swaps: Try raspberries, chopped strawberries, or blackberries instead of blueberries.
• Mini muffins: Reduce bake time to 12-15 minutes for bite-sized treats.
• Lower sugar: Cut sweetener by ¼ and rely on ripe berries’ natural sweetness.

Storage Options

Store cooled muffins in an airtight container at room temperature for up to 3 days (they stay moist thanks to the oat flour). Refrigerate for up to 1 week—the texture firms slightly but reheats well.

Freeze individually wrapped in plastic wrap and foil for up to 3 months; thaw at room temp or microwave for 20-30 seconds. Refresh by warming in a 300°F oven for 5 minutes to revive that fresh-baked feel.

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