• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beaming Baker

Easy and approachable recipes that make you beam

  • Home
  • Recipes
    • Side Dishes
    • Vegan Recipes
    • Keto and Low Carb Recipes
    • Healthy Snacks
    • Cookies
    • Gluten Free Recipes
    • Dessert
    • Smoothies
  • Vegan
  • Side Dishes
  • Cocktails
  • Healthy Snacks
  • Start a Blog
  • About
    • Work With Me
    • Contact

Home > Recipes > Healthy Muffins

Oat Flour Blueberry Muffins

Published: May 3, 2022 · by Demeter | Beaming Baker 22 Comments · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

Lightly sweet, superbly soft crumb that’s halfway between bread and a muffin for bountiful oat flour blueberry muffins that’ll brighten your day!

Two oat flour blueberry muffins stacked on top of each other

Simply the Best Oat Flour Blueberry Muffins

Looking for the perfect oat flour blueberry muffin that’s delectably halfway between a bread and a muffin? How about one that’s packed with the maximum amount of blueberries for fruit-filled goodness and the just-right amount of muffin crumb? Today, we’re making blueberry muffins with oat flour, wholesome ingredients, and so much stomach-satisfying flavor. Let’s get it!

Tray of fresh baked oat flour blueberry muffins

Simple Ingredients for Simply Wonderful Oat Flour Blueberry Muffins

  • Oat flour + almond flour – these two flours work so beautifully in these oat flour blueberry muffins to create the best texture—think soft and pillowy with just the right amount of denseness to satisfy.
  • Milk + lemon juice – you can use whatever milk you’d like, but I recommend using unsweetened vanilla almond milk. It’s my go-to milk for baking muffins and everything else.
  • Unsweetened applesauce – to reduce the added sugar to this oat flour blueberry muffins recipe, I went ahead and used apples! The natural sweetness of unsweetened applesauce is so delicious and it adds moisture to balance the sometimes-dryness of oat flour.
  • Coconut sugar – with just ¼ cup of coconut sugar in this oatmeal flour blueberry muffins recipe, you won’t have to fret. Most of the sweetness in this recipe is naturally occurring from fruits.
  • Coconut oil – I like using coconut oil in moderation as it can have some benefits, but you can use melted vegan butter or perhaps another flavorless oil you have on hand.

Oat Flour Muffins You’ll Like: Healthy Vegan Gluten Free Blueberry Muffins • Gluten Free Vegan Dark Chocolate Muffins • Lemon Blackberry Muffins

How to Make Blueberry Muffins with Oat Flour

Making blueberry muffins with oat flour is fairly simple! Preheat the oven. Next, simply sift together all the dry ingredients, then whisk together all the wet ingredients. Combine the wet and dry ingredients to create your blueberry muffin batter. Fold in blueberries. Then, scoop the batter into a lined muffin pan and bake. Cool, then enjoy the very best oat flour blueberry muffins! 

Platter of six blueberry muffins with oat flour

Storing & Freezing Your Oatmeal Flour Blueberry Muffins

While I always recommend enjoying your whole ingredient baked goods on the first day, I will say that these oatmeal flour blueberry muffins are still good for about 1 week.

Refrigerator: Store oat flour muffins in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.

Freeze: Place oat flour blueberry muffins in airtight container in the freezer for about 1-2 months. Allow oat flour muffins to thaw for approximately 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

Two oatmeal flour blueberry muffins stacked on each other with more muffins around them

More Oat Flour Muffins Recipes to Fill Your Muffin Basket

  • Vegan Zucchini Muffins
  • Pumpkin Oatmeal Muffins
  • Blueberry Orange Muffins
  • Paleo Chocolate Muffins
  • Gluten Free Banana Oat Muffins
  • Vegan Apple Muffins

Tools You Need

  • GF Oat Flour
  • Blanched Almond Flour
  • Unbleached Muffin Liners
  • Muffin Pans
  • Large Batter Scoop
  • Coconut Sugar

A Bright Blueberry Morning’s Ahead!

Doesn’t that sound beautiful? (And appetizing?) Erik and I are so grateful that you’re here, sharing in these kitchen adventures with us and your loved ones. Be sure to take a pic of your BB creation, share it on Instagram and tag us @beamingbaker and #beamingbaker. We can’t wait to see it. ‘Til our next sweet adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  💙 📸 💙

📸 Did you make this blueberry muffins with oat flour recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oat Flour Blueberry Muffins featured image

Oat Flour Blueberry Muffins


★★★★★

5 from 6 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 50 minutes
  • Yield: 10-12 muffins 1x
Print Recipe
Pin Recipe

Description

Lightly sweet, superbly soft crumb that’s halfway between bread and a muffin for bountiful oat flour blueberry muffins that’ll brighten your day!


Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups GF oat flour or homemade gluten free oat flour
  • ½ cup finely ground, blanched almond flour*
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup water
  • ½ cup non-dairy milk or milk of choice
  • 1 tablespoon lemon juice
  • 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • 1 ½ cups fresh blueberries

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, oil, sugar, applesauce, and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  6. Using a large scoop, scoop and drop batter evenly into the prepared muffin pan—fill all the way to the top for about 10 high-topped muffins; or ¾ of the way for about 12 medium-sized muffins. Using a spoon, smooth batter into an even layer with a dome in the center. Batter will closely bake up to how it looks raw.
  7. Bake for 22-30 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  8. Place muffin pan on a cooling rack to cool for 30 minutes. Gently remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1.5 hours. Enjoy! Storing instructions below.

Equipment

Oat Flour Anthony's

GF Oat Flour

Buy Now →

Blanched Almond Flour, Finely Sifted 1lb

Buy Now →

Coconut Sugar 3pk

Buy Now →

Notes

Storing Instructions: Store muffins in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.

To Freeze: Store muffins in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

Make it a brunch affair with a Sunrise Mimosa and some fluffy vegan pancakes!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Tried this recipe? Share a pic and tag @beamingbaker on Instagram and hashtag it #BeamingBaker

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

Wanna help grow the Beaming Baker community? ☀️

You play such an important part in the livelihood of Beaming Baker–and just know that Erik and I truly appreciate it. 🧡 If you want to help grow the BB community, you can do the following:

  • 📝 Leave a comment & rating. When you try a recipe, leave a comment and star rating to let us know how you liked the recipe. It truly helps all of our readers discover which recipe works best–and keeps us going in the right direction.
  • 📸 Instagram. Made a recipe? Take a photo and share it on Instagram with the tag #beamingbaker and tag us at @beamingbaker. It makes our day to see how the recipe turned out for you!
  • 👭 Tell a friend. You know when you love something, you can’t help but tell others about it? If you love any of the recipes on Beaming Baker, tell a friend. 🙂 It truly helps to grow the BB community. ☀️

Facebook ☀︎ Pinterest  ☀︎ Twitter ☀︎ Instagram

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

 

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Christina says

    March 14, 2023

    Hi! I love all the recipes of yours that I have tried. I am excited to try these too. If I were to want to sub vegetable oil for the coconut oil, do you think it would be a 1:1 ratio? I don’t want to mess with the overall consistency but I can’t have coconut oil. Thank you!

    Reply
    • Demeter | Beaming Baker says

      March 15, 2023

      Hi Christina! Aww, thank you! ☺️ You’re too sweet. As for the oil swap, I haven’t tried it myself in this recipe, but I’ve had other readers do a 1:1 swap in other muffins and breads with good results. Some also use avocado oil and olive oil, if those work for you. Hope this helps, and happy baking!

      Reply
  2. Kampus entrepreneurship says

    September 14, 2022

    Can oat flour be replaced with wheat flour?

    Reply
    • Demeter | Beaming Baker says

      September 16, 2022

      Hi there! It should be fine, though I haven’t tried it myself. 🙂

      Reply
  3. Tracey says

    September 11, 2022

    I would love to try this, but with my food sensitivities, I can’t have almond flour. Can I sub with chickpea flour or more oat flour?

    Reply
    • Demeter | Beaming Baker says

      September 16, 2022

      Hi Tracy! I haven’t tried it with chickpea flour, so I can’t say for sure on that one. You could try using the same amount of sunflower seed meal, or using 1/4 cup + 2 tablespoons oat flour instead of the almond flour. Hope this helps!

      Reply
  4. Vikki says

    May 8, 2022

    Soft and delicious! The perfect breakfast

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 10, 2022

      Woohoo! So happy you enjoyed them!

      Reply
  5. Jana says

    May 8, 2022

    Is there some way I can use frozen blueberries in the recipe?

    Thanks

    Reply
    • Demeter | Beaming Baker says

      May 10, 2022

      Hi Jana! I haven’t used them here, but I’ve had other readers do so in some of my other muffins with good results. Just know that it can cause some blueberry color to leak into the batter. You’ll also likely need to bake them a few minutes longer as well. If you decide to try it, let me know how they turn out!

      Reply
  6. Amanda says

    May 7, 2022

    These are such delicious blueberry muffins. The texture is perfect!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 13, 2022

      Yay! That’s awesome, Amanda!

      Reply
  7. Erin | Dinners, Dishes and Dessert says

    May 6, 2022

    No doubt, this is really amazing! Need to put this on our must make list!

    Reply
    • Demeter | Beaming Baker says

      May 10, 2022

      You most certainly do!

      Reply
  8. Catalina says

    May 5, 2022

    I would like to wake up with these! Blueberries make them irresistible!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 13, 2022

      Agreed! Is there anything better than blueberry muffins? 🤔

      Reply
  9. Sandra says

    May 4, 2022

    This was so good! Such a perfect day starter!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 13, 2022

      Woohoo! So happy you enjoyed them!

      Reply
  10. Juliane says

    May 4, 2022

    Looks really good! Can’t wait to start my day with these!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 10, 2022

      Definitely a great way to get a good morning! 🌞

      Reply
  11. Beth says

    May 4, 2022

    These would make a great breakfast. I love that they’re made with oat flour. I’ll have to try these.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 13, 2022

      They’re absolutely phenomenal for breakfast! The oat flour adds such a delightful flavor and texture, I know you’ll just love them. 🙂

      Reply

Primary Sidebar

Connect with me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi There

I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

Welcome! Can't wait to meet ya! ☀︎ Learn more

Popular Recipes

Homemade Cashew Butter: learn how to make cashew butter with just 1 ingredient and a few minutes! Step-by-step tutorial with clear, detailed pics to follow along. #CashewButter #CashewNutButter #Homemade #Cashews | Recipe at BeamingBaker.com

Cashew Butter {Homemade Recipe!}

How to Make a Greyhound Drink featured image

How to Make a Greyhound Drink

Healthy breakfast bars recipe featured image

Healthy Breakfast Bars

Extra Dirty Martini featured image

Extra Dirty Martini

Dirty Martini featured image

Dirty Martini

Healthy Oatmeal Cookies featured image

Healthy Oatmeal Cookies

Trending Now

Blueberry Smoothie: just 3 ingredients for the easiest blueberry smoothie recipe ever! The best blueberry smoothie—just minutes to prep for a healthy & refreshing smoothie! #Blueberry #Smoothie #Blueberries #Smoothies | Recipe at BeamingBaker.com

Blueberry Smoothie – 3 Ingredients!

The BEST vegan brownies you’ve ever had: divinely rich, fudgy, and moist, bursting with chocolate flavor. BEAMINGBAKER.COM #Vegan

BEST Vegan Brownies!

Healthy Peanut Butter Oatmeal Cookies featured image

Healthy Peanut Butter Oatmeal Cookies

Banana Nut Protein Oatmeal featured image

Protein Oatmeal

Footer

Copyright © 2016-2023 beamingbaker.com

Sending you all my love and maybe even a dove, xo Demeter ❤️

about beaming baker
contact

COOKIES

square photo of a stack of keto peanut butter cookies
square photo of healthy cookies on a lined baking sheet
3 ingredient No Bake Peanut Butter Oatmeal Cookies: super easy recipe for healthy no bake cookies without milk—the best gluten free vegan peanut butter cookies! #PeanutButter #NoBake #Oatmeal #Vegan #GlutenFree | Recipe at BeamingBaker.com
feature photo of dark chocolate chip cookies
square photo of banana oatmeal cookies on a cooling rack

Copyright © 2023 · Beaming Baker · Privacy Policy