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.
Very tasty, nutritious, and easy to make! These were a hit with kids and adults alike. They’ll be perfect for lunchboxes.
So happy to hear that! Yes, the perfect snack 🙂
These muffins turned out so good! I ended up needing to bake them for 23 minutes. What I love about these is they don’t have a gummy taste that you sometimes find with gluten free baked goods – the fact that it’s oat and almond flour made for such a moist muffin. Will definitely make again!
The perfect breakfast or snack! Glad you enjoyed!
I didn’t have muffin tins so I made this in a square glass baking tray (9×9 I believe) and it turned out so delicious!!
Did make some minor tweaks as I didn’t have quite enough oat and almond flour – I used 40 grams of buckwheat flour to replace the 20 grams each of the oat and almond, I also used regular milk instead of almond and added about 10 grams of vanilla protein powder which was totally undetectable taste wise. The result was so delicious and stored beautifully as well. I’ll be saving and making this one again for sure! Thanks for the great (and forgiving) recipe!
I’m glad that all worked out well! Such a great snack!
My muffins were completely blue… coated them as directed.
This can happen if they’re on the juicier side, but I hope they were still delicious!
Fabulous recipe. Made it the first time following it closely (saskatoons not blueberries) and they came out delicious although I always do 12 and it’s enough. This time we substituted 1/2 cup almond flour with 1/3 cup millet flour and the last bit to make a 1/2 cup with a vegan plain protein powder and added 1/2 tsp baking powder (hoping to keep $$ down as millet is easily found in the Indian isle and added protein). They were still great but might add a bit more oil next time to balance. Perfect recipe 🥰
I’m glad those swaps worked out well! Such a great breakfast or snack 🙂
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 🙂