I first made these beautiful, dairy and gluten-free healthy blueberry muffins years ago when I needed them the most: a few days after I came down with an absolutely dreadful cough coupled with a lack of sleep. I stumbled into the kitchen early one morning and discovered extra blueberries sitting in the fridge, begging to be thrown into some muffin batter. So off to bake I went!
It neared 7am; Tony was still sleeping as I pulled the enormous muffins out of the oven and set them on the cooling rack. My goodness, they were lovely and bursting with juicy blue color. I left a note for T to try them, then went out to run a few errands.
Upon my return, Tony had already eaten two! He burst into the room and asked how I had created the best “sugar cookie” muffins he’s ever had. How adorable that he thinks my healthy blueberry muffins taste like sugar cookies, right?! This is why I adore him.
What makes these blueberry muffins healthier?
Instead of your typical bakery-style blueberry muffins (which are delicious and a must-try, no doubt), I created a version that focuses on nutritious, more wholesome ingredients. AKA what I do best.
There’s no butter, no refined sweeteners, no gluten and no dairy in these muffins. They’re truly the perfect grab-and-go muffin and great for kids, too!
Everything you’ll need to make healthy blueberry muffins
These delicious blueberry oatmeal muffins are packed with nutritious ingredients but still have that wonderful, nostalgic blueberry muffin flavor. Here’s what you’ll need to make them:
- Almond flour & oat flour: the base of the muffins is made up of a mixture of oat flour and almond flour. See below for an easy way to make your own oat flour at home!
- Pure maple syrup: the muffins are naturally sweetened with a hint of maple syrup. Honestly, the amount is PERFECT and helps the blueberry flavor shine through.
- Olive oil: you’ll need just a tablespoon of olive oil for a little boost of healthy fats. Melted coconut oil would work, too.
- A splash of vinegar: there is a hint of apple cider vinegar in the muffins, which helps them to rise properly. You can also use white vinegar or lemon juice if that’s what you have on hand. Don’t worry you won’t be able to taste it!
- Eggs: when I originally created this recipe, I used only one egg. After further testing, I’ve updated the recipe to use two eggs. They’re just so much fluffier and delicious this way. Notes on subs below!
- Milk: To keep these blueberry oatmeal muffins dairy-free, I baked them with almond milk, but you can also use your favorite dairy-free milk of choice.
- Baking staples: you’ll also need some vanilla extract, baking soda & salt.
- Fresh blueberries: lastly, I would recommend using fresh blueberries in this recipe because to me, they’re always more flavorful. Be warned that if you choose frozen, the muffins may end up with a little bit of a blueberry-purple color.
How to make your own oat flour
Good news, you can easily make your own oat flour right at home to use in this blueberry muffin recipe. Check out my tutorial on how to make homemade oat flour right at home. So easy!
Can I make them vegan?
I think these blueberry oatmeal muffins can also be made vegan by using 2 flax eggs in place of the regular eggs, however, I haven’t tested them to be certain. Let us know if you give it a try, then be sure to leave a comment below!
Different flour substitutions
I do not recommend subbing in any other flour for the almond flour. However, I think you could sub in all purpose flour or a gluten free all purpose flour for the oat flour; you may need to add a splash more milk though!
Tips for making the best healthy blueberry muffins
- Pack your almond flour. When you measure the almond flour be sure to pack it just like you would with brown sugar. Do not pack your oat flour.
- Coat your blueberries. Before adding the blueberries to your muffin batter toss them in a little oat flour. This will prevent them from turning the muffins blue!
- Use fresh blueberries. Using fresh blueberries helps the muffins from seizing up. Frozen blueberries will work; but I love using fresh in this recipe!
- Don’t skip the muffin liners: Make sure to add liners to your muffin tin, and that you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
Want to make a bread instead?
I think these healthy blueberry muffins can be made into a delicious bread! Simply pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until a toothpick comes out clean.
You can also try my amazing Good Morning Almond Flour Blueberry Muffin Bread for a delicious, gluten free and dairy free bread option!
How to store & freeze muffins
- To store: place these gluten free blueberry muffins on the counter in an airtight container or bag for a day, then transfer them to the fridge.
- To freeze: allow the muffins to cool completely then put them in an airtight container and place them in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Tools you’ll need to make these muffins
Get all of my kitchen essentials here!
More muffin recipes you’ll love
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- Oh So Fluffy Vegan Banana Oatmeal Muffins
- Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
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Get all of our delicious muffin recipes here!
I hope you love this healthy blueberry muffin recipe! And of course, no shame in slathering your favorite nut butter on them. If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Blueberry Oatmeal Muffins
Ingredients
- 1 cup (92g) + 2 tablespoons gluten free oat flour
- 1 cup (112g) packed super fine blanched almond flour
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- 2 eggs, slightly beaten
- ⅓ cup (104g) pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup (120g) unsweetened almond milk (or any dairy free milk of choice)
- 1 tablespoon olive oil (any neutral oil will work)
- 1 teaspoon apple cider vinegar (or fresh lemon juice)
- 1 cup (150g) fresh or frozen blueberries
Instructions
- 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!).
- In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond flour, salt and baking soda.
- In a separate large bowl, mix together 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.
- In a small bowl toss blueberries and 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).
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 10th, 2016, republished on March 8th, 2021, republished on July 12th, 2023, and republished on May 1st, 2025.
Hello. Could you tell me if these can be made sugar free and what would the macros be? I have a type 1 diabetic son and he loves blueberry muffins! Yours look and sound fantastic! I would really love to make them!
Thank you so much!
Antoinette
I’m on a low histamine diet, I can have oat flour but not almond flour. Would white rice flour work ok? I can have that and a bit of macadamia nut flour. I also need to make them vegan, and can’t have any milk subs other than applesauce or oil. Would love your thoughts on subs please! 🙂
Hi! Unfortunately, I’ve only tested these muffins as-is (or with the suggested ingredient swaps in the blog post), so I can’t be sure about making multiple other substitutions. So sorry!
These blueberry muffins are great!! All of family always are quick to eat! I always add chocolate chips and chopped walnuts. Such a healthy easy recipe!! Thank you!
So glad they’re a hit! One of our all-time favs, too 🙂
The best muffins ever! make them over and over again.
So glad you love them!
can I use greek yogurt instead of milk?
I haven’t tried so I’m not sure!
This is my favorite blueberry muffin recipe and I’m not even gluten-free. I always double the batch and I do half blueberries and half of the batter I use chocolate chips for my kids.
So happy to hear that!
As a Coeliac (in the UK), I often make my own cakes etc as the shop bought ones are terrible. These were absolutely delicious!! All my (non-GF) family loved them too. I made a few substitutions; I blitzed oats in a blender as I didn’t have oat flour, and I used ground almonds rather than almond flour. I swapped the maple syrup for light brown sugar, and used regular milk as we’re not vegan. They turned out fluffy, moist and really tasty, the whole batch was gone very quickly! I’m going to try making my next batch with raspberries instead of blueberries (and almond extract instead of vanilla)… Thanks for sharing the receipe!
Amazing! So happy to hear that – and raspberries sound delicious 🙂
These sound great. Can you just use oat flour?
Hi! Unfortunately you need the almond flour in this specific recipe.
Made this yesterday it was great! I had fresh blueberries so I made a double batch.
Amazing! Glad you enjoyed!
These were delicious and filling. Thank you for including weighted measurements! I find it so much easier and gravitate towards recipes with them.
Absolutely! Glad you enjoyed!
We swapped the eggs for aquafaba, made into mini muffins, used frozen serviceberries, and they were delicious! Cook time was 18 minutes and a little better left over.
I’m glad those swaps worked out well! Such a great snack or breakfast 🙂
Should I use all the oat flour (2 laps) used to coat blueberries or only what goats them???
Just use as much as you need to coat them well!
Can i substitute gluten free flour for the almond flour in this recipe?
I wouldn’t recommend it – sorry!
What would be a good substitute for almond flour? Allergic to almonds!
I’ve only tested these muffins as is so I can’t recommend a swap for the almond flour – so sorry!
I really enjoyed this recipe! The oat flavour stood out more than I guessed it would, but in a lovely way! It is a perfectly sweetened muffin. The batter seemed runny when I was filling the muffin tins, but they turned out perfect. I used frozen, organic, wild blueberries, and that was perfect.
I forgot to spray my silicone muffin inserts, so I just left the muffins in them for half an hour, and they popped out super easily without any spray! Very happy about that! Thanks for a lovely recipe that the kids also enjoy
Amazing! So happy these were a hit with the kiddos, too 🙂
These muffins were delicious and are now a favorite in our family. They freeze really well too.
Amazing! Glad they’re a favorite!
These are the most light delicious muffins! Not too sweet either. I put a little almond extract in as well because I thought that would compliment the almond flour. Be sure to really pack the almond flour in the measuring cup as I added just a little because my batter was pretty runny. But they are amazing! You need to try them!!
YES love the almond extract! Glad you loved these!
Sorry for saying it but… these muffins are the perfect moistness. The batter isn’t too sweet & then they get the perfect punch of sweetness from the bites of blueberry. So good!!
One of my favs! So glad you loved them!
Would it work ok to use ALL almond flour?
I wouldn’t recommend it!
I like the sound of these muffins! Any chance you could convert the cup measurements to gms?
I am in Australia and we use metric measurements – not sure about how American cups measure up to ours!
Our tablespoons are 200 ml whilst most other countries have 150ml as standard.
Yes! We’re working on adding grams to all of our baking recipes – will update these momentarily 🙂
These are delicious!! We used frozen blueberries and they turned out perfect (and blue haha). Moist, crumbly, perfectly sweet! My 3 year old loved them too 🙂
Amazing! So happy you both loved them 🙂
Absolutely love this recipe. I sub frozen raspberreis for blueberries and add extra to make 12 muffins. The muffins also freeze well! To defrost I just thaw at room temperature or put in the fridge the night before.
Amazing! So glad you love these (and great idea to use raspberries!)
I love this recipe! I make it all the time! I have used frozen raspberries (instead of blueberries) and add extra to make 12 muffins. The muffins also freeze well! To defrost I just put in the fridge the night before! Or thaw it them at room temperature.
So I’ll admit I didn’t follow it exactly. I can’t have the apple cider vinegar right now so I left it out. Also, I used a banana in place of the eggs and oil. And it was great!! They turned out perfect. I used massive blueberries (they were the size of grapes!)so my ratio was a bit off and that wasn’t great, but I’m making a batch up with pecans instead now. And next time I’ll make sure to find smaller blueberries.
I’m glad that worked out well!!
I just love, love these blueberry muffins! I actually prefer to bake it in a loaf pan–just a personal preference and it’s easier for me to control the moistness. They were a great hit at a family gathering. They’re moist, delicious and the balance between the oat flour and the almond flour
is perfect. It feels so nourishing too– like your body is going “yes!” Thank you for sharing this recipe.
Love that! Perfect breakfast or snack 🙂
Our new fave healthy muffins for me & my diabetic husband. I added a 1/4 teaspoon topping (of almond meal, organic ginger powder, cinnamon & coconut sugar) to each and a walnut half to hit -8 grams of protein. Love your high protein recipes!
So glad you both love them!
I made a loaf with this recipe, and it turned out with fluffy texture and good taste! Only had about half a cup of almond flour, used GF flour for the other half. Would make again.
Great idea!!
Tastes okay but didn’t rise much. Was questioning lack of baking powder.
These won’t be as “tall” as regular muffins because of the gluten-free flour 🙂
Soooo tasty, easy and healthy! I cut the maple syrup to 2T because I was making these for my toddler – still VERY tasty. Also added in some flaxseed meal for a nutritious boost. Easy to freeze for a quick snack.
Highly recommend!
Love it! Perfect snack!
Followed recipe exactly as written and came out great! satisfying and delicious. Kids love them too.
So happy to hear that!
Didn’t listen to the instructions and swapped oat flour (my son is intolerant) for 1:1 kings Arthur GF flour and they still turned out soooo good 🤌
I’m glad that worked out well! Perfect snack or breakfast 🙂
I only had frozen wild blueberries so I went ahead and gave them a shot and unfortunately they didn’t turn out well. I made some mini and some normal size and minis were better texture wise, but pretty flavorless. The bigger ones were flavorless and the texture was off. Is there something I should have done differently when using frozen berries?
Learned a trick with the blueberries that can save a step. I did this using frozen blueberries. Put the blueberries into the dry mixture , toss them in that, then add that mixture to the wet one and toss gently until you don’t see anymore “flour”. No need for a separate bowl to coat the berries.
These were delicious and a great after school snack.
Perfect! Glad you enjoyed!
My husband absolutely loves these blueberry muffins. They are light and fluffy and full of flavour….his words!!! Very easy to make too
Thanks for posting this recipe
So happy to hear that!!
Hi! Would I coat frozen berries just the same as if they were fresh? Or should I let them thaw first before coating?
I’d let them thaw first!
I have never left a comment on a recipe before — but after making about 10 batches of these muffins (I now make them only in doubles) I thought I’d leave a comment, I LOVE THEM. My wheat eating husband loves them. We tried them with raspberries but those weren’t so hot. Blueberries are perfect,
Amazing! Thanks so much for your comment 🙂 These are one of our fav muffins!
These are amazing! I followed recipe – but made a few minor revisions. Added 2TB of hemp seeds for more fiber and a healthy dollop of unsweetened applesauce for an added sweetener. Used oat milk instead of almond milk. Baked for 20 minutes.
Perfect! Glad you enjoyed!
Thanks for the recipe! It’s a great low cholesterol breakfast option and it’s become a staple in our home.
I make it with flax eggs, subbing out maple syrup for honey.
I know you warned against it, but I also tried subbing out the almond flour for all purpose flour to try on my 1 year old (in case of nut allergies). The texture was denser and more doughy so I see why you said not to do it! The family still enjoyed this version though.
Made it as bread following recipe exactly. The best GF recipe I have made!
Amazing! Glad you enjoyed!
Wow!!! Absolutely delicious! I have this recipe bookmarked on my phone for future use! I went with this recipe for my son’s first birthday. I was looking for a healthy muffin for him to eat without any granulated sugar and came across this recipe.
Hands down one of the best blueberry muffins I have ever had. Truly!!! Moist, fluffy, and a true celebration of blueberries!!!! 10/10 recommend!!!
So happy to hear that!! One of our all-time favs, too 🙂
Hi
I love your recipes and am keen to make these but would like to have a strong Lemon flavour – what changes would I need to make for 1/4c of lemon juice?
Thanks heaps
Hi! I’d suggest trying these muffins instead and adding blueberries 🙂