Organic Gluten-Free Blueberry Muffin Recipe


I like these blueberry muffins because my Dad does Triathlon so I make them for him and it is perfect for his diet.


  • 1 1/2 cups gluten-free flour
  • 1/2 cups rolled oats, plus more for sprinkling
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1/2 cup reduced-2 percent yogurt
  • 1/2 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup blueberries


  • Preheat the oven to 350 degrees.
  • Get a baking sheet.
  • Get 6 large parchment baking cups.
  • Get a mixing bowl and combine the flour, oats, baking powder, and baking soda in it.
  • Whisk together the vegetable oil, yogurt, brown sugar, vanilla extract, and eggs in another bowl.
  • Carefully fold your fresh blueberries into your bowl that has your yogurt, vanilla extract, etc.  I call this bowl the wet bowl because it has all of the liquid ingredients in it.
  • Now, take your wet mixture and combine it delicately with the flour mixture – be careful not to squoosh any blueberries.  (don’t worry if there is few lumps).
  • Divide the mixture evenly in the large parchment baking cups.
  • Sprinkle each cup with oats on top.
  • Place the baking sheet into the oven for 20 – 24 minutes.
  • Get a mitt and grab the baking sheet from the oven once the muffins have baked.
  • Cool the muffins on the pan for a few minutes, and then transfer it in your stomach 🙂

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