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Gluten Free Blueberry Muffins

Submitted by on December 13, 2020 – 1:00 pmNo Comment

Gluten Free Blueberry Muffins

Blueberry Muffins made with Gluten Free Oat Flour, Applesauce and Coconut Oil

These gluten free muffins are super moist, hearty and delicious! Perfect for breakfast, brunch or a late afternoon snack. You can also make them dairy free and Vegan by swapping out the egg for a Flax egg and using non-dairy milk.  Inspired by this recipe I found at, these gluten free blueberry muffins remind me of a warm bowl of oatmeal with a drizzle of blueberry preserves — Yum!

Pre-heat oven to 350 F degrees and line a 12 muffin pan with muffin liners.


1 cup unsweetened, organic apple sauce (room temperature)

1/4 cup organic, unrefined coconut oil melted

1/4 cup organic coconut sugar

1/2 cup granulated sugar

1 egg

1/2 cup milk of your choice

1 teaspoon vanilla extract or coconut extract

1 1/2 cups gluten free Oat flour (you can grind 1 1/2 cups rolled oats in your food processor to make the flour)

3/4 cup blanched almond flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon pink salt

1 1/2 cups fresh blueberries


Add applesauce, coconut oil, coconut sugar, granulated sugar, egg, milk and vanilla extract to your food processor until well blended.

Add remaining ingredients except for blueberries until mixture is well blended.

Fold in blueberries and scoop batter into muffin lined muffin pan. Bake at 350 degrees for 20 – 25 minutes or until toothpick inserted in the center of the muffin comes out clean. Let cool a couple of minutes then serve with fruit of your choice.


Mina Frannea

Mina Frannea is an online media professional. She is the editor and media director at North Texas Kids Magazine and provides freelance marketing and promotional services for clients all over the country. Mina enjoys the Arts & Entertainment, Sci-Fi, new technology, cooking, enlightening discussions and sharing relevant information.  Want to share your story with Mina or North Texas Kids? Send Mina an Email




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