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Let's Make Gluten Free Blueberry Oat Muffins

maryannerusso
Gluten Free
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 187 kcal

Equipment

  • 1 Large mixing bowl
  • 1 Small mixing bowl
  • 1 12 or 6 Count Muffin Pan
  • Measuring cups
  • Measuring spoons
  • 1 Wooden Spoon
  • 1 Cake tester
  • 1 Whisk

Ingredients
  

  • 2 Cup Gluten Free Oat Flour I used Bob's Red Mill Gluten Free Oat Flour
  • 1/4 Cup Pure Gluten Free Oats I used Bob's Red Mill Gluten Free Oats
  • 1 1/2 tsp Gluten Free Baking Powder
  • 1/2 tsp Gluten Free Baking Soda
  • 1/4 tsp Salt
  • 1/2 Cup Organic Brown Sugar
  • 1 Cup Unsweetened Apple Sauce
  • 2 Large Eggs
  • 1 Tablespoon Gluten Free Pure Vanilla
  • 1 Cup Blueberries Any berry will work in this recipe

Instructions
 

  • Mix together all of the dry ingredients , gluten free flour, oats, baking powder, soda, and salt
  • Add in wet ingredients, applesauce, vanilla, beating the eggs first in a small bowl and then adding mixed eggs to the wet ingredients, add in the sugar. Mixing all ingredients together.
  • Fold in the blueberries gentle.
  • Let mixed ingredients set for 2 minutes before scooping into pan
  • Spray a 12 cup baking pan or a 6 cup muffin tin with cooking spray, fill each 12 cup with 1/4 cup of batter or each 6 cup muffin pan with a 1/2 cup of batter.
  • Bake at 350 degree for 16 -18 minutes for a 12 cup cupcake pan or 20-22 minutes for a 6 cup muffin pan. or until a cake tester comes out clean.
  • When muffins are done let cool before serving.

Notes

  • Make sure to use certified gluten free oats as all oats are not certified gluten free
  • Check baking powder and soda's ingredients along with the pure vanilla to make sure they are gluten free
  • Bob's Red Mill carries many baking items that are certified gluten free,
  • Clabber Girl baking powder is gluten free as well. The brand carries powder and soda's.
    • Mix the gluten free flour, gluten free baking powder, baking soda and salt together with a whisk.
    • Beat the eggs together in a small bowl before adding them to the flour mixture.
    • Add the wet ingredients to the dry ingredients and stir well, I add my sugar in last, so no lumps.
    • Fold blueberries in after all is mixed and be gentle so not to break apart the blueberries.
    • Don't over mix the gluten free blueberry mixture or the batter will not rise.
    • Let the gluten free muffin mixture set for 2 minutes before scooping into the muffin pan.
    • Each oven bakes differently as does convention baking so you may need to adjust the baking time .
    • Gluten Free Muffins can be stored in an air tight container for up to 1 week in the refrigerator or 3 months in the freezer.
Keyword Gluten Free