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Gluten-Free Blueberry Muffin

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5 from 2 votes

Gluten-Free Blueberry Muffin

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 181kcal



  • Preheat oven to 350°F. Place cupcake liners into muffin pan.
  • In a blender, mix flours, oats, flaxseed, baking powder, cinnamon, and salt.
  • Melt coconut oil, being careful not to overheat.
  • In a large mixing bowl, whisk together egg, almond milk, vanilla, and maple syrup. Gradually whisk in coconut oil.
  • Add dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.
  • Pour an even amount of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.


Calories: 181kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 91mg | Fiber: 3g | Sugar: 5g
Keyword : Gluten-Free Blueberry Muffin


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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Recipe Rating


My muffins did not rise like your picture – they didn’t reall y resemble a muffin and were very crumbly. Is that how they are suppose to be?
Also what are dry oats.
On the positive side my grandchildren like them.