The Best Healthy Blueberry Muffins (gluten-free!) -

wisteria7

says:

This looks like a great base recipe for muffins with fruit. I can’t have blueberries but will exchange them for another fruit. BUT… Where did you get that lovely muffin pan with the red hearts and flowers??

- Javier
  
  replied:
  
  Where can I buy this muff!!

I made this three times, measured all ingredients. And always turned out dry. What I could do to avoid the dryness?

Sugar cookie blueberry muffins?!?! Sign me up! That was too freaking cute to read! I haven’t baked with almond meal that often, but I’m definitely going to have to try these soon. I use the Trader Joe’s Almond Meal too— do I need to food process that to make it a little finer? Or leave it as is?

You can use that, it will work just fine! 🙂
- Holly Fraccaro
  
  replied:
  
  I’m curious as well, and not sure you answered the question, exactly. I made the recipe without processing the almond meal, def doesn’t look like your picture. Did you mill the almond meal to make it finer? I also messed up and only put 1/4 tsp of baking soda, oops! And I used unsweet trader joe’s almond milk, not getting a sugar cookie vibe. Any advice?
  - Hi Holly! The almond meal should be just fine without putting it in the food processor. I’ve only made the recipe as-is and it comes out just like the photos. Maybe try using the Almond Breeze milk (and be sure to include all of the baking soda!)

Bella

says:

Can I use Quaker Oats instead if oat flour I would process it first

If you want to make your own oat flour, you can try and do that, but you need to make sure it is a fine consistency. You can blend oats until they are a fine consistency, then measure out 1 cup of oat flour. I am guessing you would need about 1 1/2 cups oats to make 1 cup oat flour. Hope this helps.

Cayla

replied:

Delicious! I used agave since I didn’t have enough to maple syrup and they still turned out great! Awesome breakfast for babies too!
- Perfect! And yes great for the kiddos 🙂
  - Can you cut the maple syrup if making it for a kid?
    - Hi! I’m not sure how these would taste without the maple syrup, so I’d suggest adding blueberries to these muffins (they’re sweetened just with bananas!)

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[comment_content] => […] Raw vegan taco vibes. Portabella and Halloumi “Burgers” from Food for My Family. Chicken Laab (Chicken and Herb Salad) The Best Healthy Blueberry Oatmeal Muffins (gluten free!) […]
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[…] Raw vegan taco vibes. Portabella and Halloumi “Burgers” from Food for My Family. Chicken Laab (Chicken and Herb Salad) The Best Healthy Blueberry Oatmeal Muffins (gluten free!) […]

Looks so easy and delicious! LOVING the blueberries!

Samantha

says:

These look SO GOOD! Do you think a flax egg could work here?

I’m not sure I haven’t tried, but I suspect it might! I actually might recommend making sure the flax egg is thickened before adding it to the batter.

I made these muffins today and they were delicious; thank you for the recipe. I don’t like gluten free blends and the gums included, so always happy for a recipe without them.

So happy you already made them!

Caitlin

says:

Can you sub coconut oil for the olive oil?

Sure! Just make sure your egg and other ingredients are at room temp or the coconut oil will harden.

These look like the perfect Saturday morning treat 🙂 I am a HUGE blueberry muffin fan!

Cassie

says:

Do you think regular almond breeze almond milk will produce the same result?

Yes! I think it would work well!

Okay, that is the most adorable-looking muffin tray… I’ve never tried cooking with oat flour, but it is on my radar to try, and this looks like it might be the recipe to finally push me over the edge! I’ll keep you posted.

Julie

replied:

These have turned out very mushy. Put back in the oven as thought not cooked enough but it didn’t make any difference

Yummy! Do you think it’d be ok to add some chia seeds in? ☺️

Definitely! A teaspoon or two would be delicious!

Sara

says:

love the muffin tin, its stinkin’ adorable! where did you get? Can’t wait to try these muffins…blueberry is the best 🙂

Shelah

replied:

Looks great! Two questions:
Can I use dairy milk instead of non-dairy?
And do you think this would work if I bake all the batter in an 8X8 pan instead of muffin tin?
- Yes, feel free to use any milk you’d like! If you’d like to use a different pan I’d suggest an 8×4 inch loaf pan instead. An 8×8 might make these pretty thin.

MMMMmmmmm! Yes! These definitely look like the best! I love new healthy snack recipes, thanks for sharing, Girl!

I want these in the worst way!! I should bake some of these before I leave town tomorrow!

That’s the cutest muffin tin I’ve ever seen! And these muffins look fabulous!

I love that almond milk! And these muffins. I always use vinegar in my muffins and bread recipes, it makes them so fluffy!

“sugar cookie” muffins with less fats and less calories?! nailed it!!

What would you recommend as a good substitute to the maple syrup. It is prohibitively expensive in NZ ($10 for 250ml).

You could use honey or coconut palm syrup!

fitfoodiefinds

says:

I love seeing more of Tony in your snaps lately 🙂 And glad he loved your sugar cookie muffs…yah sure fooled him #success

Andrea

replied:

Love these muffins! I used flax eggs, added some chia seeds, oat milk and coconut oil. They came out delicious!
- Great additions/subs! So happy you loved them 🙂

Will Grade A maple syrup yield the same flavor result? Also, could chocolate chips be swapped in for blueberries for a slightly more guilty version :)?

Yes, Grade A is just fine 🙂 And chocolate chips would be EPIC!

Alanna

replied:

Hi! Would all purpose flour work as a sub for the oat flour?

I have everything on hand for making these! Looking forward to trying them!

Such pretty little muffins! ….and they’re healthy! Win!

The Nourish Team

says:

These look delicious! Totally want to make them as a quick go to for those days I’m running around.

I made these using honey (I didn’t have maple syrup), dairy milk (I didn’t have almond milk), and frozen mixed berries. They were absolutely delicious; I especially enjoy the hearty texture of the oat and almond flours. I will definitely make these again!

Sarah

says:

I realize you’re looking to make gluten free, however we’re not strict on the gluten. Would wheat flour work? I wonder if I would need to change the amount needed. I will make them as directed soon, however I do want to use what I already have on hand vs buying more (and more and more!!). 🙂 Thanks for your insight and delicious recipe!!

You could use whole wheat pastry flour instead of oat flour, but I’m not sure how moist they would be. I might recommend adding in another tablespoon or two or oil.

Allison

says:

Can u sub coconut flour for oat flour?

2016-01-29 12:33:25WP_Comment Object
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[comment_content] => […] I’m all out of sorts when it comes to what day it is. A week long work trip will do that to you. My email inbox is out of control and there’s nothing in the fridge except energy balls and blueberry muffins. […]
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[…] I’m all out of sorts when it comes to what day it is. A week long work trip will do that to you. My email inbox is out of control and there’s nothing in the fridge except energy balls and blueberry muffins. […]

These look great! Would subbing almond flour for another kind of flour work? Almond allergy over here. 🙁

Susan Wojcik

says:

These came out great! I added lemon zest which made them even better.

Violet

says:

Tried these – they are awesome. You know what would make them more awesome? If they were baked in a bundt pan. Mine holds 10-15 cups of batter. Would you double the recipe? Triple? Much obliged.

That sounds like it would work if you tripled the recipe! 🙂

2016-02-23 10:00:18WP_Comment Object
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[…] Healthy Blueberry Oatmeal Muffins from Ambitious Kitchen […]

Delicious, these are my favorite. soo tasty. Thanks for sharing.

Simon

I made these with just a few minor substitutions and promptly ate at least half of them just moments they came out of the oven. The absolute BEST healthy blueberry muffins I’ve ever made!

I was going to ask the same question about substituting Almond Flour. However, we have a member in our family that is allergic to ALL nuts and 2 of us allergic to peanuts. Is there any nut free flour you would recommend?

For these, no. They should be made as written in the ingredients above. When you start changing the ingredients, it becomes an entirely different recipe and I’m not confident it would turn out.

Thank you! So appreciate your reply. I did make your Banana Choc Chip Oat Bars – they were delicious!

Steph

says:

We eat nut-free due to allergies. Can you suggest a substitute for the almond meal/almond flour?

2016-04-18 22:30:54WP_Comment Object
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[…] Springtime Blueberry Muffins (adapted slightly from Ambitious Kitchen) […]

Ninette

says:

Hi!
I used the whole wheat substitute adding more oil – generally I like to stick to as closr to the original recipe as possible – but this is what I had on hand and I Really really wanted bb muffins.
Regrettably, this was a total flop for me! The batter was super crumbly and didn’t rise. 🙁 I’ll try again with the original ingredients. 🙂

Alston Beckman

says:

Where can I buy a muffin pan like yours?? It is awesome!

Jennifer

says:

Today I tried baking gluten free for the first time using this recipe. I even made oat flour myself using the dry container on the vitamix. The muffins turned out delicious!! My whole family approves. I am very excited because I had low expectations of what a gluten free muffin would taste like! PS. We are also having your turkey chili for dinner.

Lindsey

says:

Made with flex seed egg substitute and dairy free chocolate chips. DELICIOUS!

The flavor is good, but these were a dud for me. I didn’t have oat flour, so ground my own in my food processor. I am at elevation, and they completely fell apart. Don’t know if it was was the flour, elevation or that the recipe needs more of a binder. Disappointed seeing as how everyone is getting good results.

I would pack your oat flour next time!

CJ

says:

I just made these this morning to take to meet a new neighbor for the first time. Big hit! Especially with the kids. One of her little ones asked me if they could keep the extras. 🙂 🙂 (I said he could since I made two batches and had stashed some for us back at home).

2016-09-01 01:45:52WP_Comment Object
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[comment_content] => […] ago I said I had a blueberry muffin recipe to share and I never did! This recipe from Ambitious Kitchen uses very little ingredients and the ones it does are gluten and dairy […]
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[…] ago I said I had a blueberry muffin recipe to share and I never did! This recipe from Ambitious Kitchen uses very little ingredients and the ones it does are gluten and dairy […]

Can bakimg powder be used in place of baking soda

Karen

says:

I am loving your gluten free recipes. At 62 just found out I have a wheat flour allergy and also egg whites. Any suggestions for egg substitutes?

2016-11-22 02:26:29WP_Comment Object
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[comment_content] => […] Try these gluten free blueberry muffins! […]
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[…] Try these gluten free blueberry muffins! […]

Kim

says:

I and my entire family love these! They do not last long! Thank you for a fantastic recipe!

Elise

says:

I replaced the maple syrup with applesauce, the almond milk with goat’s milk yogurt, and the olive oil with coconut oil. They turned out wonderful!

2017-01-06 23:24:18WP_Comment Object
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[comment_content] => […] We can attest to the fact that these really are the best healthy blueberry oatmeal muffins! […]
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[…] We can attest to the fact that these really are the best healthy blueberry oatmeal muffins! […]

Angela

says:

Sooooo good! I didn’t have muffin liners so they were a bit crumbly when I took them out of the tray but otherwise Ihave no complaints. Thanks for the recipe!

catherine

says:

Instead of almond meal, would almond flour work?

catherine

replied:

Sorry! I didn’t read the notes at the top. I was so excited to make these so I just dove right into the recipe.
Thanks for creating amazing, healthy recipes!

Milodie

says:

These are delicious! Thanks for the recipe

anna

says:

Once again heavenly! Thank you so much! I love your blog because every recipe of yours is simply perfect!

2017-02-19 11:35:15WP_Comment Object
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[comment_author] => 21 Day Fix Blueberry Muffins {Gluten Free, Dairy Free} – Confessions of a Fit Foodie
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[comment_content] => […] muffins were a recipe I found on the site, Ambitious Kitchen, and I fell in love at first bite. I made a few minor changes to the recipe, but otherwise […]
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[…] muffins were a recipe I found on the site, Ambitious Kitchen, and I fell in love at first bite. I made a few minor changes to the recipe, but otherwise […]

2017-03-09 17:43:53WP_Comment Object
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[comment_content] => […] on when I visited her last weekend and I just had to make them! The original recipe came from the Ambitious Kitchen blog but I made some joyous […]
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[…] on when I visited her last weekend and I just had to make them! The original recipe came from the Ambitious Kitchen blog but I made some joyous […]

Stephanie

says:

Great recipe. I’m always skeptical of gf baking, but this one is a hit! Love that they are very moderately sweet. Next time, I will try adding lemon zest as suggested by one of the commenters.
I’m not a big fan of using muffin liner papers, but this recipe needs it. Despite lots of grease on the pan, I lost 3/9 bottoms which stuck. So I will splurge and use liners next time.
Thanks for a great recipe

Jessica

says:

I have made these many times and they are always SO good. Just a quick note in case anyone is interested; I made them into mini muffins, cooked them for 12 minutes and they came out just as great as the full size. Thanks again for the great recipe, as always!

Jessica

replied:

Sorry, I should have rated them. 5 stars of course!

Jocelyn

says:

These are SUPER delicious. I made them yesterday afternoon and I think they are our favorite GF muffins I’ve made. I substituted coconut oil for the olive oil, but otherwise made as suggested. I also used a coconut shortening to grease up the muffin pan sans liners and they came out absolutely perfect. Very light and fluffy and the ideal amount of sweetness. Thank you for this recipe!

So great to hear they’re your favorites!!

jessica Kiener

says:

Amazing Recipe! It’s exactly what I had been searching for. I substituted 2% milk for the almond milk blend and I used coconut oil to grease the muffin papers. So delicious! I was pleasely surprised how “cake like” they turned out without wheat flour.

Amanda

says:

These look delicious! I don’t have maple syrup, do you think coconut sugar would work? Or it has to be a liquid sweetener? Thanks & excited to make them!! 🙂

Hi Amanda! I would stick with a liquid sweetener if possible to maintain the consistency. Honey should work!
- Amanda
  
  replied:
  
  Perfect!! Thank you so much for your reply. Btw- been making them on a regular (both blueberry & chocolate chip), obsessed with them & all your recipes. Keep up your amazing work❤️❤️

Kat

says:

I tried the recipe today and it was great. This is now my fav blueberry muffin recipe. Thanks Again!

Amazing! Glad you have a new favorite 🙂

Wendy R.

says:

I love this recipe. It’s become one of my go-tos when I want a breakfast that feels like a treat but also actually fills me up and gives me energy. The muffins are delicious, and the flavor and texture are so good that my muffin craving is totally satisfied rather than just appeased until I can get to a bakery counter. 😉

I’m so glad this is one of your go-to’s! Love these, and totally agree that they’re like a treat in the morning!

Chris

says:

Hi! Late to the party but just found this recipe 🙂

Can I use a gluten-free flour blend subbed in for the almond flour?? I would imagine a sub would be OK provided it’s not coconut flour.

Thanks and looking forward to these! Have made several of your recipes before and they always turn out great.

Wendy

says:

These muffins are so good! I love the oat/almond flour combo. Is there any way to adapt this into pumpkin muffins for autumn?

I’ve only made these as-written but you could try adding some pumpkin and reducing the wet ingredients a bit! Stay tuned for a new pumpkin muffin coming soon (or check out these!)

Emaleigh Downey

says:

AMAZING! Just the recipe i have been looking for! came out great!

Michelle

says:

I make these muffins all the time! They are my go to…super delicious and moist yet so simple and I always have all the ingredients on hand! Thank you:)

Amazing! They’re “the best” for a reason 🙂 Enjoy!!

Moki

says:

These muffins are perfection! I made them once and loved them, so ever since I have been making them almost every week for breakfast. SO good to smear some almond butter on each half and heat up in the microwave in the morning. I follow the recipe exactly (except for using different berries sometimes) and they come out perfectly every time.

The almond butter on top is SO good! And yes – perfect for adding your favorite berries 🙂

Allison

says:

Awesome! Added lemon zest! Thank you!

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[…] 26. The Best Healthy Blueberry Oatmeal Muffins […]

Caroline

says:

I only have unsweetened almond milk – will that work as a sub? Also, can these be frozen? If not, how long are they good on the counter wrapped? They look great, plan to make them today – thanks!

Unsweetened almond milk will work in here, too!

Caroline

says:

Can these be frozen? If not, how long are they good on the counter wrapped?
Thanks!

Yes feel free to freeze them! I always have muffins in my freezer 🙂 On the counter they should stay fresh for about 3ish days.

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[…] Blueberry Oatmeal Muffins from Ambitious Kitchen […]

Lane

says:

Followed the recipe exactly…these are reaaally good blueberry muffins. You get the satisfaction of a sweet, moist, hearty muffin without all the garbage, sugar, and calories. I baked them for exactly 20 minutes, but probably could have taken them out a minute or two earlier..I have an old junky oven. I’m a sucker for chocolate chip muffins so I will be substituting those for the blueberries next time…or maybe I’ll do both! Thanks for the yummy recipe.

Amazing! I’m so glad you loved these. They remind me of a cross between a sugar cookie and a blueberry muffin (without all of the added sugar!) Chocolate chips would be delicious in here 🙂

Chantel

says:

The best gluten free muffins I have ever made. So happy I doubled it. Made 15 Cupcake sized muffins. Gone in 24 hours. Kids loved them. Im making another batch tonight and going to the recipe with zucchini and carrots.

I’m so glad you (and the kiddos) loved these! They’re one of my absolute favorites 🙂

Sali

says:

These are great! Even my toddler loves them. 🙂

Amazing! So happy to hear that 🙂

Kate

says:

These muffins are delightful! I made them tonight, with almond meal (I realized I was out of almond flour after I got started), and they worked out perfectly. They have the texture of a cornmeal muffin, which is lovely with the blueberries. Fantastic recipes, as always!

Perfect! Glad the almond meal worked out for you 🙂 Love these muffins!

Lynda

says:

These are the best muffins I’ve ever made…… thank you so much for the recipe !

Amazing! Glad you love these!

Kristin

says:

These are soooo good! I have been making them almost weekly. Thank you for this recipe! Do you think this recipe could be made in a loaf pan for quick bread instead? Just for a change up?

Amazing! So happy you like them. And yes, I would just add 1 more egg!

Kristin

says:

I just made these and they are delicious! I made 12 muffins, and used frozen blueberries. I always use silicon muffins liners and never have have to worry about sticking! Can’t wait to give these to the smalls for breakfast!

Perfect! Hope the kiddos loved them 🙂

Shelby Hartness

replied:

Woah love this! What kind of lemon oil? Like grocery bought expelled pressed?
- Shelby Hartness
  
  replied:
  
  Oops wrong place! Sorry.

2018-06-13 04:04:19WP_Comment Object
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[comment_author] => What I Ate Lately {Eggs and Muffins} – Laughing My Abs Off
[comment_author_email] =>
[comment_author_url] => http://www.laughingmyabsoff.com/ate-lately-eggs-muffins/
[comment_author_IP] => 162.241.218.97
[comment_date] => 2018-06-12 23:04:19
[comment_date_gmt] => 2018-06-13 04:04:19
[comment_content] => […] made these muffins yesterday because I had tons of blueberries on their last leg. And also because this is one of my […]
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[…] made these muffins yesterday because I had tons of blueberries on their last leg. And also because this is one of my […]

2018-06-27 10:05:18WP_Comment Object
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[comment_ID] => 187400
[comment_post_ID] => 14637
[comment_author] => How Far I’ve Come on My Wellness Journey
[comment_author_email] =>
[comment_author_url] => https://knackeredbychaos.com/2018/05/30/how-far-ive-come-on-my-wellness-journey/
[comment_author_IP] => 66.155.38.225
[comment_date] => 2018-06-27 05:05:18
[comment_date_gmt] => 2018-06-27 10:05:18
[comment_content] => […] guys, I found these Healthy Blueberry Muffins by Ambitious Kitchen (of course). They are freaking amazing. They’re gluten free, refined […]
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[…] guys, I found these Healthy Blueberry Muffins by Ambitious Kitchen (of course). They are freaking amazing. They’re gluten free, refined […]

Kate

says:

I just made these with lemon oil instead of olive oil and they are over the top!! Lemon and blueberries are such a delightful combination

Shelby

says:

Hey! Super obsessed with these muffins. Got fresh blueberries from the farmers market the past 2 weekends and have made three batches so far. Haven’t been able to replicate my first batch which turned out perfect. Wondering if you have a suggestion so the inside isn’t so doughy? Thanks 🙏🏻 for sharing

2018-08-21 02:46:15WP_Comment Object
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[comment_author] => Gluten Free! Where Do I Start? – Gather
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[comment_author_url] => http://gatherwholesomegourmet.com/gluten-free/
[comment_author_IP] => 162.241.216.230
[comment_date] => 2018-08-20 21:46:15
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[…] Blueberry Muffins […]

Amy

says:

Made these yesterday and they are a hit with the whole family – the oat/almond mix makes them so rich. I used my Ninja blender to blend oats and whole almonds into meal. And I used frozen blueberries which worked fine, and full fat cow milk.

I would really love to be able to make 12 regular sized muffins so I can make use of the whole muffin tin – could you please provide ingredient quantities for a dozen? That would be really helpful!

Thank you

Amazing! Happy to hear that. I’ve only made the recipe as written, so I’m not 100% sure what the ingredient quantities would be for more muffins. Feel free to make a double batch (and you can always freeze some for later!)

Nancy

says:

Love this recipe!!! Have made it twice The second time I doubled the recipe. Will try it with chocolate chips next.

2019-02-08 03:13:12WP_Comment Object
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[comment_author] => Healthy Dairy Free Gluten Free Banana Muffins – Moms Recipes
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[comment_author_url] => https://pigcrow37.wordpress.com/2019/02/08/healthy-dairy-free-gluten-free-banana-muffins/
[comment_author_IP] => 192.0.118.170
[comment_date] => 2019-02-07 21:13:12
[comment_date_gmt] => 2019-02-08 03:13:12
[comment_content] => […] oat flour (and yes, you can make your own oat flour!). I got the idea to mix both flours from my blueberry oat muffins. It’s a favorite recipe around our house and I knew I couldn’t go wrong with mixing the two […]
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[…] oat flour (and yes, you can make your own oat flour!). I got the idea to mix both flours from my blueberry oat muffins. It’s a favorite recipe around our house and I knew I couldn’t go wrong with mixing the two […]

Brogan

says:

These muffins are AMAZING. My fiancé said that they’re the best muffins he’s ever had, and I have to agree. The only thing that didn’t work out too well for me was getting the muffins out of the pan – I didn’t use liners (probably a mistake) so they all fell apart when I tried to get them out since they’re so moist. With that said, they’re still delicious so I don’t mind!

Also, I made my own oat flour by putting oats in a food processor, used almond flour instead of almond meal, and used dairy milk and everything worked out!

So happy you both loved them! I’d definitely recommend using liners (and spraying those, too) to prevent sticking. Glad those little swaps worked out, too!

2019-04-04 10:04:26WP_Comment Object
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[comment_author] => The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free) – mhilanz.com
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[comment_author_url] => https://mhilanz.com/the-best-healthy-blueberry-oatmeal-muffins-gluten-free-dairy-free/
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[comment_content] => […] post The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free) appeared first on Ambitious […]
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[…] post The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free) appeared first on Ambitious […]

Cathy Farris

says:

Was wondering if i could use all purpose gluten free flour instead of almond flour. Also can I use a sugar substitute I use in my sweets, a combination of Monk Fruit and Erthritol, brand name “Lakanto”, instead of maple syrup? My substitute is a dry measure and the maple is a liquid so I know I would need more liquid of some sort? Thanks for your help.

Cathy Farris

says:

Can I sub all purpose gluten free flour instead of almond flour? Also I want to use a healthy sugar substitute
of combo of monk fruit and erthritol, the brand name is, Lakanto. I know if I do I will need more liquid because the maple syrup is liquid and the sugar sub is like real sugar. Do you have any suggestions on how to sub with my healthy sugar? Thanks so much! this maybe a 2nd post. I posted the first time and did not see my post.

You could try 1/2 cup of AP gluten free flour, but for the sugar I actually don’t bake with those type of sweeteners so I can’t be certain.

Love the ingredients in this recipe, can’t wait to try it!

susan ryan

says:

I just saw the recipe, printed it out, baked them and now I’m eating one! These are lovely. They have a nice texture and flavor. Next time I would definitely add some lemon zest/juice. I think that would up the flavor. Loved them!

Amazing! Lemon juice zest would be delicious in here too. Glad you enjoyed!

Ash

says:

Hi! How should I store these?

Hi! Let them cool completely and then store them in an airtight container at room temp for up to 5 or so days. You can also freeze them for up to 3 months!

Lisa

says:

I make these muffins ALL THE TIME. I have since the original recipe was posted. My boyfriend says he doesn’t like blueberries, yet gobbles these muffins up while I think to myself, “I told you so.” There’s no better place for a blueberry than in a muffin.

I always use 1 cup of Trader Joe’s almond meal for these because it’s a little cheaper than fine almond flour (which is good for how often I make these) and they turn out great. It also might give them a little more substance because I always wind up with enough batter for exactly 12 muffins which is nice. I usually drop in 1/2 tsp of almond extract (bringing that sugar cookie flavor home!) and I’ve found that adding a few drops of coconut extract gives them a mysteriously magical buttery flavor. (The guy who doesn’t like coconut loves that, too.)

Thanks for this recipe, it is much loved!

Amazing!! Glad the almond meal works in here, and omg the almond coconut extracts sound amazing (I’ll have to give it a try next time). So happy you both love them!

2019-04-05 19:17:16WP_Comment Object
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2019-04-06 13:45:51WP_Comment Object
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[comment_author] => The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free) | Yummy Everyday | News Flash
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[comment_author_url] => https://news.yummyeveryday.com/2019/04/06/the-best-healthy-blueberry-oatmeal-muffins-gluten-free-dairy-free/
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[…] post The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free) appeared first on Ambitious […]

2019-04-08 09:50:20WP_Comment Object
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[comment_author] => 10 Easy Road Trip Snacks and Recipes
[comment_author_email] =>
[comment_author_url] => https://www.makingsenseofcents.com/2019/04/easy-road-trip-snacks-recipes.html
[comment_author_IP] => 208.100.53.253
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[…] Get the recipe here. […]

2019-04-08 10:37:27WP_Comment Object
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[comment_author] => 10 Easy Road Trip Snack Recipes – Jun-News
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[…] Get the recipe here. […]

2019-04-08 11:00:11WP_Comment Object
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[comment_author] => 10 Easy Road Trip Snack Recipes | Financial News Go
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[…] Get the recipe here. […]

2019-04-08 12:42:17WP_Comment Object
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[comment_author] => 10 Easy Road Trip Snack Recipes – DennisRiley
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[…] Get the recipe here. […]

2019-04-08 13:16:40WP_Comment Object
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[comment_author] => 10 Easy Road Trip Snack Recipes | SmartMoneyOnline
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[…] Get the recipe here. […]

This is awesome! It never occurred to me that you can use oats to make oat flour. I’m pulling together recipes for Easter Brunch and these will be on the menu.

It’s a great trick for people who always have oats on hand 🙂 Hope everyone loves these for Easter!

2019-04-08 20:08:03WP_Comment Object
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[comment_author] => 10 Easy Road Trip Snack Recipes – centercitytechnology.com
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[…] Get the recipe here. […]

2019-04-09 03:11:23WP_Comment Object
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[…] Get the recipe here. […]

2019-04-09 04:10:27WP_Comment Object
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[comment_author] => 10 Easy Road Trip Snack Recipes – The Travel Journey
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[…] Get the recipe here. […]

These are the BEST blueberry muffins that just so happen to be healthy! Better than any store-bought brand for sure and they’re sooo quick and easy to make- thanks Monique!

So happy you love them!! One of my favs for sure 🙂

Ambereen

says:

I made these last night and they are incredible. The texture is spot on despite it being gluten-free. I’ve eaten 3 in the past 12 hrs.

Tianna MacLed

says:

I made these today and they did not disappoint!! Your recipes are always a hit.

Amazing!! So happy to hear that.

Christine

says:

Hi! I made these and absolutely loved them (as did my husband who was shocked they were so healthy!) but I’m wondering how you store them – in the fridge or on the counter?

Hi Christine! So happy to hear that. I usually keep them on the counter for about 3-4 days in a sealed container, but in the fridge they will stay a couple of days longer. I also recommend freezing them!

Lisa

says:

Made these for the first time last night and they are TO DIE!!! I love that they’re not overly sweet and love the texture the oat flour and almond flour give. It reminds me of cornmeal but not as dry and grainy. This recipe is definitely going to be my go to! I just need to stop eating 4 at a time 😂😂😂

So glad you’re loving these Lisa! That flour combo is one of my favs for texture. Perfect snack or healthy treat 😉

Sara

says:

These are absolutely amazing! I made them now twice this week and my friends and family can’t get enough! The first night I made them, when I came home from work the next day my husband had ate FOUR of them and was *raving* about how good they were. The next day, I brought them to a meeting and the group ate them ALL (I didn’t even get a single one!) and one person said to me, “what do you put crack in these??” They were a big hit!

I absolutely love the texture and flavor. Definitely will make these more often now.

Side note, I used frozen organic blueberries and they turned out great (just a little more blue/purple color). But no one was complaining.

Amazing!! So happy to hear that everyone’s loving them 🙂 Frozen blueberries will “dye” the muffins a bit more as they cook/thaw, but they’re delicious regardless!

Thank you for the vegan variation at the bottom–now I can recreate your amazing blueberry muffin recipe! I have all the ingredients to bake these, so this is freaking PERFECT!

Shannon

says:

This recipe is so tasty! I added pure lemon extract along with the vanilla and some pecans. Thought for sure the muffins would be dry with the almond flour, but they are fantastic! Thank you for sharing! Will definitely be making over and over again.

Lemon extract sounds delicious in here! And yes, these stay nice and moist even with the gluten free flours 🙂 Glad you enjoyed.

Jenny K.

says:

Absolutely love these! Definitely a new go-to blueberry muffin recipe!

Pip

says:

I made 10 medium size of these muffins. I’ve already eaten 3!! These are so delicious. I need them to hurry up and get cool so I can freeze them. Thank you for such a tasty recipes.

One of my absolute favorites! These are perfect for freezing. Hope you find some more recipes here that you love!

MoKitty

says:

Great recipe! I got distracted and accidentally left out the syrup and they were still good! How is that even possible?! Otherwise I stuck to the recipe. I drizzled some of them with lemon juice mixed with powdered sugar to make up for the omission, but my kid said they didn’t need it. I used parchment muffin cups, 12 standard size, and didn’t need to spray.

Glad to hear they still worked out! Such a great snack (and I’m happy they were kiddo-approved too!)

H

says:

These turned out so good, I’m pretty sure I may eat them all at once.

2019-05-26 18:20:22WP_Comment Object
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[…] Get the recipe here. […]

2019-05-27 01:59:00WP_Comment Object
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[comment_author] => Blueberry Pie Bars with Oatmeal Crumble | Ambitious Kitchen
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[…] Healthy Blueberry Oatmeal Muffins (gluten free & dairy free) […]

2019-06-03 01:01:06WP_Comment Object
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[comment_author] => 45 Seasonal Recipes to Make in June | Ambitious Kitchen
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[…] 1. The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free) […]

Christina

says:

Do you think it would be okay to add bananas? I want to make this recipe but also have some ripe banana to use 😊

Yes, you can add a banana to the recipe with good results. Maybe add a little less maple syrup!

Joanna

says:

Hiiii! I am writing this as I dust away the crumbs of the muffin that I just ate at 11 30 in the evening. Can I just say, these are indeed the best blueberry muffins I’ve made? I love how it feels light and moist (to the point where I actually ate them for a late night snack). I had no maple syrup, so I subbed with coconut sugar. They still tasted phenomenal! Almond flour is so expensive in my country, but I just had to buy it to make your muffins. You are the real muffin queen!!! P.S. My SO loves the muffins so much even if he isn’t a healthy eater <3 Thank you!

Hi Joanna! So glad you and your SO both love these!! One of my all-time favorites (and the perfect late night snack 😉 )

Trista Johnson

says:

This is my second time baking these. They were a big hit on Easter and now I’m making them to bring to a family reunion weekend in Maine. I made extra oat flour to have on hand so I can bake them again soon!!! Definitely my favorite muffin recipe 🙂

Amazing! Hope the whole family loves them 🙂 One of my all-time favs, too.

erin

says:

These muffins are my go too. Made them several times with perfect results every time. Thank you

So happy to hear that, Erin! They’re one of my go-to’s, too 🙂

Olivia

says:

Hi !
Just made them and… oh god they taste AMAZING ! The only thing is that they ended up quite dense but I guess I missed something… I had to substitute mapple sirup with a mix of honey and agave sirup, also my eggs were a little smaller than usual. Do you think it could have something to do with the result?
I would like to give it another try cause they’re still so so delicious !

Thank you 🙂

Sorry for my « broken » english (i’m corsican!)

Hi Olivia! Since you made some substitutions, I’m sure that was the reason the muffins came out different than expected! Try again and make as written. They’re delicious! 🙂
- Olivia
  
  replied:
  
  I will !! Thank you for the answer, i’m sure next they’ll be perfect 👌

2019-07-01 04:03:38WP_Comment Object
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[comment_author] => Currently Loving: $100 Hot Cocoa, Alo Yoga & Me! – Laughing My Abs Off
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[…] Planning on baking up some muffins soon for the week ahead (any recommendations?? I’m feeling these ones that are an old […]

Mindy

says:

These are my favorite blueberry muffins. Perfect!

So happy to hear that! They’re mine, too 🙂

Maria Rutland

says:

To prevent problems with gluten free baked goods crumbling, let the mixed ingredients sit for around 5 minutes after mixing but before spooning into greased pans. Also, after baking, let the baked goods completely cool (even sitting overnight!), before removing from the baking pans. This allows easy removal. This tip comes from gluten free baking friends and has worked for me. I also subtracted 1/4 cup oat flour and added 1/4 cup oat bran for added GI ‘health’. With fresh blueberries coming into season in N Indiana, I can’t wait to freeze several batches for later! Thanks for a great new go-to recipe for fruit muffins!

Great tips for gluten free baking! And I’m glad the oat bran addition worked out well 🙂 Perfect for using up fresh blueberries!

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[comment_content] => […] virus that put me out of commission for the next 1.5 days. I did find the energy to bake these muffins though (yep, still my fave) and this yoga routine really really […]
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[…] virus that put me out of commission for the next 1.5 days. I did find the energy to bake these muffins though (yep, still my fave) and this yoga routine really really […]

Kristen

says:

I keep coming back to these muffins…even though my family isn’t gluten free! I’m not usually a big fan of gf baked goods, because of their texture and grainy feel. But the oat flour makes all the difference! I can plow through a batch of these in no time. In fact, we were just on a trip to the UK, having shortbread, cake, cookies, etc. But all I could think about were these blueberry muffins! Instantly made some upon our return home! YUM!

Amazing! So glad you loved these 🙂 Oat flour is one of my favorite gf flours to bake with.

Andrea Williams

says:

My family LOVES these muffins! I’ve just started referring to you as “my girl” because I’ve loved every recipe I’ve made of yours Keep ’em coming!

Love that!! So happy to hear they all love these, too 🙂 More delicious recipes to come!

Glad that swap worked out! You’ll have to let me know how you like them with eggs, too 🙂

Natasha

says:

I can’t even tell you how many gluten free/dairy free muffins I have tried to make using almond flour and oat flour or coconut flour. Or how many times people say their muffins are the best and they are not. These muffins were AMAZING!!! Your recipe really is the BEST! and I will definitely make more of your recipes now. Thank you!!

So happy you found these Natasha! Love these ones 🙂 You’ll have to give these muffins a try next!

2019-08-30 08:15:16WP_Comment Object
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[comment_author] => Super Healthy Blueberry Muffins – GF, refined sugar/dairy free- Every Little Crumb
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[comment_content] => […] place in your heart. These healthy blueberry muffins are the perfect example. I first saw them on Ambitious Kitchen’s blog and scrolled through rave review after rave review. I got up, checked that I had all the […]
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[…] place in your heart. These healthy blueberry muffins are the perfect example. I first saw them on Ambitious Kitchen’s blog and scrolled through rave review after rave review. I got up, checked that I had all the […]

tl

says:

pretty good- I didn’t know what to do w/ a recipe for 9 muffins- I used my 6 jumbo muffin tin & luckily had just the right amount of batter. I will add one more tbsp of maple syrup (6 total, one for each muffin) because I thought it wasn’t quite sweet enough & I don’t have a big sweet tooth either.

Glad these worked out in your jumbo muffin tin! I’ve always found these muffins to be perfectly sweet, but everyone’s sweetness preference can vary a bit.

Lin Wang

says:

i try this blueberry muffin and oatmeal cookie recipes, they are sooooo good!

Rachel

says:

Oh my word, these muffins are amazing! Such an easy and healthy recipe – and versatile too. I had strawberries and that’s what I used. Thank you for a great recipe! It’ll be a regular at my house now, for sure.

These sound delicious with strawberries! So happy you loved them 🙂

Malissa

says:

Wonderful!
I added two scoops of collagen protein and compensated with a duck yolk addition and an extra tablespoon of olive oil.
So moist and lovely flavor! Thanks!

Perfect! Glad those additions worked out well 🙂 the perfect breakfast or snack!

Tahira Akhtar

says:

Is it required to use almond flour? would it be possible to use just oat flour? thanks in advance

I can’t attest to changing out or substituting ingredients because I’ve only tested these with almond flour. Sorry!

Sheryl

says:

Great recipe. As I am allergic to almonds, I switched out the almond flour with sorghum flour. Worked fantastic!

So glad these worked out for you even with the swap!

Kahler

says:

Do you have any recommendations on how I could make these lemon blueberry muffins?

Yes, instead of the vinegar, add 2 tablespoons fresh lemon juice to the better and the zest from 1 lemon! Let me know how they turn out 🙂

Mansi

says:

Hi. Can you suggest a replacement for almond flour? Can I use whole wheat flour instead. I understand it wouldn’t be gluten free in that case but I do not have almond flour.

I can’t attest to changing out or substituting ingredients because I’ve only tested these with almond flour. Sorry!

Gia

says:

Is it possible to bake this into a loaf?

Yes, I’ve done it and it’s delicious. You’ll just need to change the baking time. I haven’t made it into a loaf for a while so I can’t remember how long I baked it for!

Valerie

says:

These are the best!! I have been looking for a long time for a sugar free, white flour free recipe. This one is it. I love them, my kids love them. The only change I made was I used coconut oil instead of olive oil. I also used frozen blueberries. Thank you for sharing!

So happy you found this recipe! Such a great, healthy snack 🙂

Lacy

says:

Super tasty! I love the combo of almond and oat flour for a nice natural sweetness. I tend to like pastries more on the savory/not so sweet side so I reduced the maple syrup to just under 1/4 cup and they were divine! This recipe will be made over and over again. Thanks a bunch for sharing!

Great! I’m glad that little adjustment worked out well. One of my fav muffins!

Samantha

says:

So tasty and easy to make. I have to keep them in the oven about 5-7 minutes longer to get some browning on them. Have used frozen blueberries and added a bit of cinnamon. Very good! Thanks AK

Perfect! Everyone’s oven is a bit different, so I’m glad you found the right timing. Glad you enjoyed!

Megan

says:

These are amazing! Perfect for something slightly sweet or for breakfast. Will be making these again for sure!

Absolutely! Glad you enjoyed.

Faythe Elisabeth Space

says:

If you don’t have the almond flour you can substitute with regular flour also I didn’t have blueberries so I used I have a cup of mini chocolate chips and a half a cup of white chocolate chips and oh my goodness these taste like the best gourmet muffins in the world 😁😍😍😍😍

I’m glad those swaps worked out well! 🙂

Shelley

says:

Any options to make this nut free? Coconut flour perhaps? My fiancé has a nut allergy!

Sharon R

says:

Made a double batch: half with fresh raspberries & half with frozen cranberries (sprinkled large flake oatmeal on top to tell them apart). Fluffy & Delicious! Thanks Monique! (be generous with cooking spray if not using liners – the fruit can tend to stick so I ran a thin knife around the edges before popping out of the tin)

brittany whitney

says:

easy to make, light, fluffy, delicious! 10/10

Kim

says:

DELICIOUS!!!
I used coconut milk, no oil, a spoonful of mashed banana instead.
Also – I made it as a snack cake. 9×9 Cake pan & baked at 350 for about 40 min.
I used a ceramic cookware pan and these take a little longer.
Also – frozen wild bb.
YUM!!!!!

Glad those swaps worked out well! Such a great snack!

Anna Rogulina

says:

Followed this recipe exactly. Just added some lemon zest at the end. The muffins came out superbly delicious! Very moist and the texture was not heavy at all. No one in the house could guess that these are “healthy” and gluten free!

Perfect! I’m so glad everyone loved them 🙂

You won’t regret making these. I’ve made them multiple times and they never “sit around”. My husband and I finish them off in at least 2 days. Great for breakfast or snacks or dessert. Love love love.

So happy you both love these! The perfect breakfast or snack (and dessert!)

Ellen

says:

I love these muffins! I like that they are low sugar but still taste great. I put sunbutter on top and it’s great for breakfast. My kids ate them too! They kept in the fridge nicely. Thank you!!!

Amazing! So happy to hear that. Such a great breakfast with a little sunbutter 🙂

Stephanie

says:

These muffins are amazing. I am so often disappointed by gluten free baked goods but these were delicious!

So happy you found these! One of my fav recipes 🙂

Dani

says:

my husband and i LOVED this muffins!
They have the perfect texture and I liked that they are not too sweet and so healthy.
I didn’t have maple syrup so I used regular honey and it worked.
Totally recommend them!

So happy you both love them! Such a great snack or healthy treat 🙂

Lennie Gail

says:

These are so good! I really appreciated the tip to mix the oat flour and blueberries. I used frozen blueberries and they turned out great. I really like the texture – not too grainy. They’re also not too dense – soft and fluffy. Perfectly sweetened, as well. I highly recommend warming your muffin and adding a little ghee to put it over the top.

Absolutely! Love the texture in these. Warm with ghee on top sounds delicious, too!

Madison

says:

These were super delicious and easy to make — i love to cook but hate baking most of the time but wanted to find some healthier, refined sugar free options! I was buying GF muffins before this — but definitely won’t be ever again! Threw in some fresh strawberries to my second batch — also delicious

So glad you found this recipe! One of my fav snacks. The strawberries sound delicious, too!

Megan T

says:

Absolutely delicious! Added 1/4 tsp almond extract and these really do taste like a sugar cookie! Used skim milk as that was all I had on hand. They have a great texture for not using traditional flour and have a lovely natural sweetness. Will definitely be making these again and again! Thank you for a wonderful recipe!

Love that! Glad you enjoyed 🙂

Vera

says:

They taste amazing and look beautiful too. I replaced the maple syrup with honey which turned out well. 10/10 would bake again.

Glad you enjoyed! One of my all time favorite muffins 🙂

Melanie

says:

These muffins are absolutely delicious and the recipe is perfect! They make a perfect quick breakfast or snack and keep in the refrigerator perfectly. Thanks for this awesome recipe, AK!

Absolutely! One of my all time favs 🙂 glad you love them!

Carly

says:

Loved these!

Billie

says:

Hi!
Muffins are currently cooling on the counter! I followed the measurements and directions to a T, however I used coconut flour and gluten free all purpose flour. The consistency was way off than what is shown in the video … do you think that’s because of the coconut flour? I’ve never used it before and I’m a beginner baker so just curious? 🙂
I had to add more almond milk to give it better consistency because at first it was more like a crumby consistency.

Hi! The consistency was likely off from swapping the flours in the recipe. I’d recommend using the almond & oat flour as written so that they bake up the way they’re supposed to 🙂

Peggy

says:

These are delicious and. I made 12 out of this recipe instead of 9 so we would have a slightly smaller muffin. I will be making these again.

So glad you liked these! The perfect snack.

Laura

says:

So I’m in the middle of making these and I’ve made them before and LOVE them. But I just forgot I don’t have vanilla!! What should I do? I have almond? 😬

It’s perfectly okay to leave out!

Qamar

says:

I made it and it was delicious 😋
Thank you

Gillian Marsden

says:

Hi there! If I wanted to omit the almond flour, could I simply replace with more oat flour?

Koryl Broschinsky

says:

Hi theses sound amazing I have cileac and i am a vegan how can I make these since I dont eat eggs would I be able to enjoy them or would it not be possible since there are eggs in them??? Hope you can help thanks.

Hi! I’ve included instructions in the notes section of the recipe for making them vegan 🙂 2 flax eggs should work well!

Tania

says:

These are incredible! Tried them on a whim today, they’re light and just sweet enough to feel like a treat. My 9 yo loved them too! Thank you 🙏

So happy you both loved them!

Emily

says:

I make these all the time because they flavor is amazing and its so easy! I often make my own oat flour too!

Amazing! One of my all-time favs 🙂

Cassie Heffner

says:

THESE ARE SOOOOOOOO AMAZING!

Amazing! So easy and so delicious! I used avocado oil and frozen wild blueberries. They turned out great.

Perfect! I’m glad you loved them!

Louise Bissonnette

says:

i love this recipe. I few years ago, i had to switch to gluten free and I was convinced I would never eat a muffin again that satisfied my taste. Well, those do! they are simply wonderful. Since I like lemon, I had approximately the zest of half a lemon to the recipe. Hmmm !

So happy you loved these! Lemon zest sounds delicious 🙂

Gil

says:

DELICIOUS!!!!!

Kim

says:

Flaxseed swap didn’t work for me…
Third time making this, but no eggs at home so I tried the flax seed egg. Toooooooo wet. I refused to throw this away – so I broke up all the muffins and dried them out in the oven for “bites”.
Not sure what happen….eggs next time.

Sorry to hear that! Did you let the flax eggs “set” in the fridge before using them?

Anagha

says:

These turned out to be so good 😊 I baked them for our breakfast club at work and people loved them! Now in quarantine I make these almost every week 😬 thank you Monique for the recipe!

Amazing! So happy to hear that 🙂 one of my favs, too!

Carolyn

says:

I’ve been looking for a great oat flour blueberry muffin and these hit the spot!!! I used oat milk and they turned out amazing!

Perfect! So glad you loved them!

Ruta

says:

I have made these muffins probably 100 times now. They are amazing.. They are my husband’s favorite and he usually hates anything that tastes even slightly”sweet”. All healthy ingredients so I feel good about eating them too. I have also substituted honey for the maple syrup when I ran out and they were just as fabulous. Thank you!

Amazing! So happy to hear that!

Kristen

says:

Love a good gluten free recipe, but I got part way through then realized it only made 9 muffins… would love it if this recipe could be updated to make 12 like a normal muffin recipe. Thanks, love all your recipes!

This can also make 12 smaller muffins if you’re looking for more!

Moriah

says:

Hi! Wondering if you can just use oat flour instead of almond, I have an allergy 😊

Hi! These muffins call for a mix of both to create the perfect fluffy texture. I do not recommend using only oat flour. Sorry!

Sandy

says:

Does anyone know if these freeze well? Also how do you recommend defrosting?

They absolutely do! Just allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm.

Kate

says:

So light and fluffy for being gluten free and they do taste like sugar cookies!

Absolutely! The best 🙂

Hesper

says:

I followed this recipe exactly and these were pretty bad. I’m not used to eating a lot of gluten free baked goods but I would not make these again.

Sorry to hear that you didn’t like them! They’re one of the most popular muffins on my site so I’m not sure what could’ve gone wrong.

Great recipe ………… as a chef I have made many muffins at retreats these are beautiful I used large muffin tins and made a pecan Streusel With coconut sugar they raised more than most muffins and during this time of Covid 19 2020 I passed them out to our neighbors they where so grateful. My sister is In the hospital at this unfortunate time and I sent her a photo of them baking in the oven after they raised up she said they where beautiful and it warmed her heart during this time.

Thank you for inspiring me to share

Chef Patti

Amazing! I’m so glad these were able to brighten everyone’s day. Thinking of you and your family!

Charlene

says:

This is the best gluten free muffin recipe I’ve found on the internet. They came out perfect and were quite tasty!

Amazing! Glad you loved them 🙂

Tina

says:

These are the best muffins I’ve ever had! They’re so light, with the perfect sweetness and the almond flour gives them a great flavour. I used frozen blueberries and it turned out well – I don’t mind that the muffins turned purple 🙂
Thanks for the recipe!

Delicious! Glad you enjoyed!

Estrella

says:

These are absolutely amazing! They will be go to for blueberry muffins. Thank you so much for this recipe! I love how soft the inside is and the outside was a nice crust.

So happy to hear that! My favorites 🙂

Amy

says:

I was looking for a healthier muffin and these are great!!!
i like them better cold than warm, they are a great breakfast with more protein than a regular muffin recipe.
Better yet, we tapped our maple trees last year & this was the first thing i used it in other than on pancakes or french toast. BONUS!!!

Perfect! And yes they’re delicious warm or cold 🙂 the pure maple syrup sounds amazing!

Lea

says:

YUM! Wow these are delicious, and so fluffy! Instead of 2 eggs I used 1/4 cup of egg whites and 1 flax egg, and instead of oil I used apple sauce. I can definitely see myself making a batch every week!

Perfect! So glad that worked out well!

elle

says:

I added the zest of a lemon and it took this to the next level!

Jessica

says:

Hello Monique! I’ve been following you on Instagram for a couple of years now and started diving into making your delicious recipes at the beginning of the year. All I have to say is, WOW! I’ve made dinners, breakfast, muffins, cookies, cakes and I have not been disappointed yet! You are my go to when I need a new recipe!
These muffins, first let me tell you I couldn’t stop eating the batter! It was so hard to wait for them to cool before I dove right in! They are so delicious!
Thank you for all of your truly amazing recipes!

Hi Jessica! Amazing! So happy you’re finding recipes here that you love 🙂 these are some of my fav muffins, too!

Diana

says:

I made these muffins for the first time a few months ago and always planned to leave a review. I dug up the recipe today to make them again tomorrow and decided to leave a review. These muffins were absolutely amazing! I made them for my husband who is diabetic and loves blueberries. I followed the recipe to the tee except I used just under 1/4 of a cup of stevia natural sweetener instead of the maple syrup and also used normal full fat milk instead of almond milk. The muffins turned out delicious. They were fluffy and had the right texture for muffins and the flavor combination was perfect. Hubby and the kids gobbled them up within a day so they were a hit! Thank you so much for sharing this lovely recipe!

I’m glad those swaps worked out well! Such a great snack for the family 🙂

Jordan

says:

These are my absolute favorite muffins! I make them for my family and I every week! They are such a delicious breakfast bursting with blueberries!! I’ve used frozen and fresh, but we prefer fresh! I’ve also used flax eggs if we are out of eggs and it comes still out perfectly! I’ve also used coconut sugar when we are out of maple syrup! These muffins are a MUST!

Perfect! Glad you love these!

Parky

says:

I just made this. The batter was quite dry (before baking) and the shape didn’t come as normal muffin… not sure what I did wrong. The taste was still good though.

Sorry to hear that. My batter is always super runny so I’m not sure what could have happened! Feel free to add a splash of milk next time.

Tabby S.

says:

If I could give this a hundred stars, I soo would — they taste absolutely delicious, and I just can’t get over how fluffy and beautiful they came out ! With gluten intolerance, and a deep love for berries, I cannot thank you enough for this amazing recipe!!

Amazing! I’m so glad you loved them!

Natalie

says:

This recipe is DELICIOUS! the texture and consistency of the muffin is so good, almost tastes like cornbread in an amazing way! Thank you so much!

Taylor

says:

These are without a doubt the BEST healthy muffins–really just the best muffins, period. They have a delicate crumb and subtle sweetness (most baked goods are overly sweet for me, so I appreciate this). I used regular low-fat milk, lemon juice, frozen wild blueberries, and added a pinch of turbinado sugar to the tops before baking (at the request of my partner, though I don’t feel any additional sweetness is needed). I’ve made them twice already and will definitely make again. THANK YOU for sharing this wonderful recipe! It’s a keeper.

Perfect! So happy you love them!

Helen

says:

These were so delicious and moist! I added lemon zest from 1 lemon and 3 tbsp of lemon juice (omitted the ACV since I didn’t have any). Can’t wait to make these again!

Perfect! Glad you loved them!

Lisa

says:

I prepared these as the recipe was written and they are amazing. Not to sweet, perfect base dough. I’ll try with pecans and cinnamon next time. Thank you for the great recipe.

Perfect! So glad you enjoyed!

Aesha P

says:

I tried this today and came out really good. My kids and husband loved it. Since I am vegan I didn’t taste it. Next time I will try Vegan version. I skipped Vanilla extract since I didn’t have it but hubby said he couldn’t tell. Thank you for posting this recipe. It’s easy and healthy!

So happy to hear that! Let me know how the vegan version goes 🙂

Sarah

says:

I made the recipe as written (but used oat milk!), and these are AMAZING! I recommend them with almond butter or sunflower butter! My boyfriend has been eating them as a snack, so they are “boy approved”

Definitely make these if you are looking for a healthier blueberry muffin.

So happy to hear that! Love it 🙂

Incredible recipe ! A big hit for our family & even our picky eater approved this one ! Thank you! I definitely recommend this !

Amazing! So happy to hear that 🙂

nice Post thanks for sharing

Sonal

says:

I am vegan and loved this recipe. I did the flax egg and omitted oil. I loved that it was gluten free with no refined sugar. Super easy to make and guilt free to eat!!!

Perfect! I’m glad that worked out well!

Julie

says:

I just made these, and they smell amazing!! The recipe is super easy to follow, and the muffins bake up beautifully. Next time I will try to get my oat flour a little finer to produce a better crumb, but the taste is perfect! I will definitely be adding these to my regular baking rotation. Thanks, Monique!

Absolutely! Glad you enjoyed!

Nancy Belz

says:

I am new to your website and this is the first of your recipes that I have tried. I just wanted to say thank you so much, I made the beautiful blueberry muffins this evening and I enjoyed three for my dinner with home-made blueberry Chia jam. They were divine! 😊

So happy to have you, Nancy! I’m glad you loved these 🙂 the homemade jam sounds amazing!

Priscilla

says:

Oh my goodness, these were SO yummy! I added the zest of one lemon and used lemon juice instead of ACV; and reduced the maple syrup to 1/4 cup. Will definitely be making these again and again! This is the first ambitious kitchen recipe I’ve made and now I’m hooked! 🤍🤍🤍

Perfect! So glad you loved them!

John V

says:

Tried the Almond flour Blueberry muffin. It was deli and my whole family loved it. I added lemon zest as we like the lemon flavour.

Amazing! Glad everyone loved them!

Jensen

says:

2nd time in a week making this recipe! Such a hit and so good. Perfect combo of satisfying yet I know it’s made with quality ingredients. Another recipe I’m keeping on rotation!! Also subbed by the maple syrup for honey and they were great!!

Absolutely! So glad you loved these!

Kaitlin J

says:

These are by far the BEST muffins I have ever made. They are a hit with everyone. They are sweet but not TOO sweet. Love them!!

Melissa

says:

Hi there.
These taste fine but I must’ve done something wrong. My wet mixture was too wet I needed to add more oat flour and almond meal. I added less maple syrup too as I didn’t want too much. Mine don’t look as yummy as yours.

So strange, sorry you had an issue! These are a reader fav so I definitely recommend trying again. And make sure you pack your almond flour.

Grace S

says:

Okay, so I’ve been on the hunt for a good muffin recipe for when I run out of chocolate chips, and after what feels like trying a million different recipes and failing for all of them, I finally found it!!! These were delicious. I added strawberries and used flax eggs and they came out perfectly!!

Amazing! I’m so glad you found this one 🙂

shira

says:

I loved these. they were very moist and delicious. I used half maple syrup and half date honey. that worked really well. I am going to make them often. I would include a picture, however they were eaten up right away. thank you for this recipe

Perfect! I’m glad that worked out well 🙂

Susan

says:

I have been searching and trying different Oat Flour Blueberry Muffins and this recipe is a keeper! Thank you!

Perfect! I’m glad you found this one!

Michelle

says:

can i substitute all purpose GF flour for oat flour?

I think that should work, let us know how they turn out.

Kayla

says:

Thank you for this 5 star recipe! Muffins turned out beautifully. I used rice malt syrup instead of maple syrup and frozen blueberries and baked for 25 minutes. An absolute treat. Will be making these again!

Absolutely! I’m glad that worked out well 🙂

Lindsay A

says:

This recipe is delicious, my husband loves these muffins and he doesn’t even know they are healthy! My go-to Ambitious muffin is always the skinny banana chocolate chip but this blueberry muffin is a nice change and just might be my new favourite.

So happy you tried these ones! Perfect snack or breakfast 🙂

Andie

says:

I followed the recipe exact and its perfect! Really simple and easy ingredients to find and so healthy! Absolutely delicious! Thanks for the great recipe

Laura

says:

Everything im looking for in a healthy blueberry muffin. Flavour, moist the following day & healthy! Thanks!!

Carla

says:

These are sooo good! Even my husband who usually doesn’t like ‘healthy’ bakes loves this one (and also your double chocolate zucchini muffins) and he ate 3 in one seating (I had 4 in one day 😂). They are already so good on their own but I also love them topped with almond butter or Greek yogurt or yogurt + honey + cream cheese. Need to bake the next batch as still craving them! Thanks so much for this amazing recipe!

So happy to hear that! And love those toppings, too 🙂

Emily

says:

So so very easy, all ingredients are sure to be on hand. Delicious!

Diane

says:

There are indeed the BEST healthy blueberry muffins. Moist, flavorful, satisfying. I currently am having them for breakfast everyday and have just made my second batch to freeze some. Love this recipe!

Amazing! So happy you love them 🙂

Erica

says:

Your recipes are always well loved in our household! These are in the oven, and my kids & I can’t wait! I found out 2 months ago I have hashimotos, and my stomach no longer lets me eat gluten, dairy, eggs, as well as a host of other things. I was an avid baker, so to find all this out was heartbreaking for me. Your recipes have really helped me love baking without all of that stuff in it. They are always delicious, and easy enough that I can incorporate my kids into helping me with them. THANK YOU for making this blog and posting all your amazing recipes!!

I’m so glad you’re finding recipes here that you can still enjoy, Erica! That’s what this blog is all about – something for everyone. So happy these are a fav, too!

Sharon Orfaly

says:

These look delicious! Wondering if I could use extra oat flour in place if the almond flour as we have a nut allergy in our home. Thx so much!

Alice

says:

This recipe is excellent. We have modified it overtime but we didn’t have to. It was more of a preference thing. For example, we have found that we could leave out the almond milk or, that we could leave it in and also add about a third of a cup of rice flour to this recipe for a fluffier muffin. We also experience purchasing the wrong almond flour and the results from that. We had gotten the whole finely ground almonds with the skins and found that it has a slightly rancid taste after baking so we only use the blanched almond flour now. Currently, we are experimenting with making pumpkin muffins using this other base recipe. I’d be open to any tips that any of you readers might have for doing this transition to pumpkin.

Perfect! I’m glad those swaps work out well 🙂 Such a great snack or breakfast!

Mindy

says:

Thanks for the great recipe! My kids enjoyed these. I also will have you know I forgot about these and left them in the oven WAY too long and they actually still were just fine!

Perfect! I’m glad everyone enjoyed!

Samantha

says:

I had an addiction to blueberry muffins from Dunkin sophomore year of college lol and these are so much better! The best blueberry muffin recipe ever!

YES this is the perfect alternative! 🙂

lisa

says:

Hi. I am wondering if you can tell me if it needs to be frozen blueberries for this blueberry oatmeal muffin. Can I substitute fresh.? Thanks. Lisa

Hi! The recipe lists fresh or frozen 🙂 feel free to use either!

Kat

says:

The best gluten free muffins, ever. I make these all the time and stash in the freezer for a quick and healthy snack for my picky toddler. I sub eggs with flax eggs and they’re perfect. The almond + oat flour combo is always the way to go!

Amazing! So happy to hear that 🙂

Yehudis

says:

These look delicious! Can I use all oat flour since I have no other need for almond flour and it’s expensive?

Almond flour provides moisture and fat for this recipe, so please do not skip!

Beth

says:

These are so delicious! I didn’t have maple syrup so we used raw honey as a sub, kid an mom approved!!!

I’m glad that worked out well! Perfect snack 🙂

EK

says:

The texture of these muffins is just perfect. Always a hit when I bake this recipe for myself or my family!

Followed the recipe except to sub maple syrup with honey. Quick and easy to make on a Sunday morning. The muffins were delicious, soft and fluffy!! I will definitely make again!!

Perfect! Glad you enjoyed!

Cass

says:

Making this recipe for the third time today. I double batch and freeze for snacks. These defrost beautifully with no warming needed, great to have on hand. Thanks for a great recipe!
I’m also going to try the choc tahini version of these for the first time today

Amazing! So glad you love them 🙂

KM

says:

This is such a wonderful recipe that my partner begged me to make more. Seriously, this is a healthy GF DF muffin recipe that your whole family will love. They are easy to make, full of nutrients and the texture and taste are delicious! Make them, your family will be happy ☺️

Amazinng! I’m so glad 🙂

Anna

says:

I subbed regular flour instead of almond flour and it turned out terrible! Please let us know if flour substitutions won’t work! That would be very helpful. Thanks!

Hi Anna! You should always with the recipe as-written to ensure success. If there are substitutions that I recommend or suggest I will note them in the blog post or recipe notes 🙂

Ashley D

says:

So yummy!! I also added some slivered almonds on top!

Love that idea! Perfect snack 🙂

JoAnna

says:

These were a fine blueberry muffin to help use up my almond flour, but I can’t say they “wowed me.” They didn’t stick together well for me, so be sure to use liners in your pan. I definitely had to use a fork when I ate one. They were nice to have for a healthy, protein filled breakfast.

Sorry to hear that they weren’t a favorite! Yes, I’d recommend using liners and even spraying the liners well.

Jacki

says:

I can’t have nuts, could I simply use gluten free flour for this recipe and still use the same amounts ?! Thanks!

I wouldn’t recommend as the almond flour adds texture and moisture to the recipe without the use of oil. I would be afraid gluten free flour would be gummy. Sorry!

Nancy

says:

Good morning! How come we can’t read reviews from those who made these muffins.

Hi Nancy! Click “show comments” after the recipe and you’ll see them all 🙂

Jody

says:

These are amazing! Moist and delicious! So many blueberries make this a muffin explosion! I am a gluten free-er and typically people around me think I eat cardboard but the crowd was PLEASANTLY surprised with how good these are !! Thanks for all of your wonderful recipes! Your a kitchen QUEEN!

So happy to hear that!! I hope you keep finding recipes here that you love 🙂

Kristina

says:

A great recipe!!! I was skeptical of making my own oat flour but it came out so good! I used a loaf pan instead of muffin tins, and even my husband was a huge fan! Will be making it again and adding it to my recipe collection.

Love it! Glad it was a hit!

Robyn

says:

These are delicious! I added some lemon zest to them and it turned out so well with a hint of lemon

Love it! Glad you enjoyed 🙂

Lisa

says:

This was the first gluten free muffin recipe I ever made and I have been making these muffins at least once a week since I found this recipe a couple of months ago. I have a bunch of oats from my husband’s overnight oats craze so I just put them in my Vitamix to make my own oat flour (thank you so much for that suggestion!). These are absolutely delicious!!
I will say that while I cook a lot, baking is not my forte; and while I know it is common in baking I just have to mention that the one thing my husband does complain about this recipe is the amount of clean up (I cook, he cleans!)….just about every ingredient is a different measurement so there are a lot of measuring cups and spoons to clean…..but so worth it!

Amazing! So glad you love these ones 🙂 and totally understand about the clean up haha.

Sarah

says:

So good and easy to make! My toddler loves these muffins! She will easily eat at least 4 at a time.

So glad she loves them! Such a great breakfast or snack 🙂

Jenny

says:

Thank you for this awesome, delicious recipe! I just found it less then a month ago and have already made it at least 3 times …and I doubled the recipe the last 2 times! I grind my own oat flour in the blender using the suggested 1.5 cups of oats and it makes the perfect amount of oat flour. I use honey instead of maple syrup, because it’s what I have on hand. The muffins turn out moist with just enough sweetness. I’ve made it with both fresh and frozen blueberries and it was great either way. I use a regular cupcake pan and can easily fill all 12 cups a good 3/4 full. Cooks within 16-18min. Whole family loves them!
I’m thinking about using this as a base for a lemon blueberry loaf cake by adding more lemon juice in place of some of the milk and adding lemon zest… Do you think it’d work, or will that much acid mess up the consistency??

So glad you love this one! Check out this lemon blueberry loaf for the perfect alternative 🙂 Let me know if you give it a try!

Leslie

says:

These are delicious. Much less dense and lighter than ones I’ve made with only almond flour. Good flavor. Grated lemon zest brings out the blueberry flavor if you have it.

Absolutely! Glad you enjoyed 🙂

Jill

says:

FINALLY! A healthy muffin that tastes good. So grateful to have found this recipe. Even with my modifications (maple syrup replaced with 1/2 cup apple sauce, no oil and 2 TAB monk-fruit sweetener) they are fab! I did add 1/2 tsp of Trader Joe’s low sugar blueberry jam in the center of each of the 12 muffins. I plan to make these again and again, playing with flavors and fruit. I will eventually try your original version as well, right now I’m cutting back on sugar and oil. Thanks!

I’m glad those swaps worked out well!

Standing Bull

says:

I like everything about this recipe but I find that it lacks taste. I don’t know what ingredients could be added though. Spices? Carrots? What goes with blueberries?

That’s so strange as this recipe has over 80 5-star reviews, but I know all preferences for food are different. You could try adding more sweetener, or a dash of cinnamon.

Kaitlin

says:

These turned out so well. Such a good texture- no one could tell they were gluten free.

LOOK NO FURTHER, these are the BEST healthy blueberry muffins! I make them with my two year old son, and he literally eats 1-2 in one sitting. They are great with flax egg too!
I recently started an organic granola company and topped these muffins with a granola crumble. They were a HIT. Thank you for creating such an easy and delicious recipe Monique!

Amazing! So happy to hear that!

Ashley L

says:

This is my favorite muffin recipe ever! I make it all the time. It comes together quickly and is forgiving if I hurry through the measurements. I’ve served them to friends and family, gluten free-ers and wheat-ers, and everyone agrees they are delicious! MAKE THESE YOU WILL FALL IN LOVE

I’m so glad! Such a great breakfast or snack 🙂

Amazing! So happy to hear that!

Lauren

says:

Best blueberry muffins! My family who stents GF like myself love them as well! Soo good and so easy!

These muffins are amazing!!! Moist with the perfect hint of sweetness. I have been gluten free for a few years now and your recipes have been an incredible find. Giving me all the flavors and more of things I didn’t think I could enjoy, especially nutritiously, anymore!

So glad you found this one! Such a great snack or breakfast 🙂

TareezaTa

says:

I have made these a few times and they have always turned out great! I made a batch this morning and used pumpkin seed flour (ground pumpkin seeds in my blender) instead of almonds and used a mix of coconut milk and pouring yoghurt for the milk. Also added a tsp of lemon juice and a tsp of apple cider vinegar cos couldn’t decide which one to use and a little lemon zest.
These modifications worked brilliantly. They tasted great and rose really well.
Thankyou for a great recipe!

I’m glad those swaps worked out well! Such a great snack or breakfast.

Cate

says:

Could these be made without the maple syrup if I wanted to make them for baby girl (10 months). I typically try not to add any extra sugar.

You could probably sub applesauce, but I haven’t tested to be certain!

Becca

says:

Thank you for another fabulous recipe! I didn’t have enough blueberries so I used the mix with raspberries and blackberries (all frozen) that I had and these turned out delicious! Particularly refreshing on these warmer Chicago days 💗

Perfect! Glad you enjoyed 🙂

Nancy

says:

Making blueberry muffins. Mixture way too dry, What do I do to make more like a batter?
Would adding more milk help?

Nancy

Strange, it definitely shouldn’t be dry. Make sure you measured everything properly!

Brianne

says:

These were amazing! Thanks! My batter was very runny though, so I added a little bit extra oat flour and they worked beautifully! They puffed up nicely and tasted delicious. I’ll be making these again. Is the batter supposed to be quite runny?

Check out the video of the recipe! It should look similar to muffin batter!

Hannah

says:

These muffins are PERFECTION!! They are the perfect amount of light sweetness, the texture is perfect, very moist and not too light, not too dense. I love that they are gluten-free and naturally sweetened 🙂 A great way to sneak into your diet some nutritious blueberries, fiber from the oats, and protein from the eggs! Thank you for this recipe!!

Absolutely! So glad you loved them!

Debbie

says:

I am Gluten Free! I am always looking for new recipes for my Gluten Free recipes

Dorie

says:

I’d like that these muffins are tasty and healthy too. I used regular AP flour in place of the oat flour, with a little extra milk and these muffins are very good. I have a friend who doesn’t generally like sweet things, and I gave her a muffin and she it and loved it. Thank you!

Perfect! I’m glad that worked out well!

Mary Prinzing

says:

I used coconut flour instead of almond flour….needed extra milk like you said. I think they are even better the next day! Guiltfree muffins and the fresh blueberries burst with flavor.

Perfect snack! Glad you enjoyed 🙂

Preya

says:

Loveee all her recipes, not only gluten free but perfect for my kiddos

Caroline

says:

Even my husband gives these a thumbs up!

Courtney

says:

Absolutely delicious as usual. I made in a loaf pan and ended up cooking for 57 mins but normal for my oven to need a bit of extra time. I forgot the vanilla but still amazing. Will make some to freeze for after baby comes in a few weeks!

Veronica

says:

Thanks for the recipe! These muffins look amazing. Can’t wait to try them as is, but since I don’t use almond flour often at all, can I substitute all purpose for that or use only oat flour instead? Trying to keep them healthy, but I would rather not make a trip to the store if I can avoid it.

We do not recommend using only oat flour for this recipe as the muffins will likely come out gummy.

Mitchie

says:

I made these for breakfast today – followed the recipe exactly except used 2% milk and I ground oatmeal in the food processor for the oat flour. Absolutely delicious muffins came out of the oven!! Held their shape, tasty, not cloyingly sweet, and nice and moist.
When I can, I avoid gluten free flour blends with their highly processed starches but too many recipes don’t work out. This one was excellent-thanks!!

Aggy

says:

Wow!! I tried these and made 5 muffins just to start off and it was delicious! It was perfect, fluffy muffins! And i actually used the Egg Replacer and it came out perfect!

Love it! Glad that worked out well!

I love 2 bake & I’m starting 2 eat healthier.
This is perfect. Thank you!

Slobodanka Beic

says:

This is literally the best recipe ever!

I made the muffins today. I didn’t have oat flour so i ground oatmeal instead. I read in one of your comments to use 1 1/2 cup if grinding oatmeal for out flour. My batter was still very wet so i added 1/4 to 1/2 cup more than the recipe. Or at least till i knew what the right consistency should’ve been.

Hi! If you’re making your own oat flour just be sure to measure it out after grinding the oats. You’ll want to measure out 1 cup (and 2 extra tablespoons) after grinding the oats.

Emme

says:

Your blog is my go to for recipes- and this one is no exception! This is my second time making these muffins and it won’t be my last. SO GOOD

I’m so glad! These are my go-to’s 🙂 glad you love them!

Amanda Horner

says:

hi thank you so much for the recipe, however i was wondering if using all oat flour would work out well. my kiddo has a nut allergy and i like to stay away from wheat. thank you for any help

Hi! Unfortunately I’ve only tested this recipe as-is, so I’m not sure the texture will turn out right using all oat flour. Sorry!

Jocelyn

says:

These were very moist and fluffy! This will be my new go-to blueberry muffin recipe in the future.

Love it! Glad you enjoyed!

Beatrice

says:

I made this recipe today and made it vegan with flax eggs; they turned out GREAT! I took them out after 18 mins and they were still a bit raw in the center so it took me closer to 25 mins to bake. The texture is so moist (sorry not sorry) and they’re so so good. Love that they’re healthy enough for my one-year old niece to have too. The whole family loves them!

I’m glad the flax eggs worked out well! Such a great breakfast or snack 🙂

Sara

says:

Can the blueberries be replaced with either apples or chocolate chips?

Sure! Both should work just fine 🙂

Riham

says:

love it !! I also tried the recipe with rasberries when I was out of blueberries it was great, with some chocolate chips and almonds on top also <3

Perfect! Sounds amazing 🙂

Emma Huntley

says:

These are so good! My husband usually refers to eat “my food” (gluten free, dairy free) and even he has already eaten two before they are finished cooling! As always, Ambitious Kitchen does not disappoint!!

We make these all the time! So delicious and so easy. Have made both with egg and with flax egg. Outcome is very similar – still delicious!

Perfect! Such a great snack or breakfast 🙂

Nichole

says:

Just finished making these for a second time this week – so yummy! I made a batch to have for on-the-go breakfasts through the week, but I only made it through Tuesday because my kiddos polished off the rest! Obviously, this recipe is a keeper, just like every other AK recipe I’ve tried. I’m so glad to have found this site!

Love it! Such a great breakfast or snack 🙂

Nicole

says:

These muffins are AMAZING! I make so many of your recipes from baked goods to dinner and everything in between but honestly,… I had to come on to tell you how delicious these are. My husband is OBSESSED and also doesn’t understand “how these are the best muffins I’ve ever made.” I’m like it’s all AK! Thanks for all your deliciousness on the reg. 🙂

ariel a

says:

soooo delicious! made this as a cake and it was gone in under an hour…. going to be making this every week now

MJ

says:

Made these today and yum yum yum! Definitely a keeper of a recipe.

TanyA

says:

I want to make a chocolate chip muffin with a mix of oat and almond flour. Would it work to sub chocolate chips for the blueberries in this recipe? Thanks

Jess

says:

This is an amazing recipe!! The only thing I changed was instead of using regular maple syrup, I used this ChocZero sugar free syrup, which made the whole recipe free of any added sugar. Recipe was easy to follow, and the taste and texture turned out beautifully. And because of the almond flour, they were even filling! Will definitely be making again!

So glad you loved these, Jess!!

Jessica

says:

I made these this week and my toddler devoured 2 right off the bat! I didn’t expect him to eat them at all because he is so picky, but he loved them! I think they’re delicious too!

Awesome, I’m so happy to hear that!

OK, These look so amazing! However, I’m still new to baking and find myself googling Almond Flour and Oat Flour, lol.

I will be a master baker yet! Watching out Great British Baking peeps.
-Andrew

Haha so many alternative flours to keep track of, you got this!! I love making homemade oat flour by blending rolled oats–here’s how if you’re interested in trying it!

Ana

says:

I don’t strictly follow a gluten free diet but I have noticed that something about regular flour makes me groggy in the mornings! These muffins were absolutely perfect! I used melted coconut oil as my neutral oil, and omitted the liners. I simply used my (clean) hand to put some (solid)coconut oil straight on the pan and powdered in some left over oat flour. Did not stick AT ALL! Perfect perfect perfect! Thank you SO Much!!!

So smart to use coconut oil and oat flour, Ana! Glad to hear you loved these 🙂

Pamela

says:

Great and tasty healthy muffins
I made it today and tastes amazing
I don’t have oatmeal flour but I blended the oatmeal before mixed to almond flour it turned out great
Thanks for sharing this great recipe

So glad you made your own oat flour–love doing that–and that you enjoyed these! 🙂

Kelsey

says:

Hi! I made these for my breakfasts this week. I used frozen blueberries and had no trouble with the color of the muffin, just made sure not to overmix. What I like about these is that they are just sweet enough. Not overly sweet and perfect for the on the go breakfast I was looking for. Thanks so much Monique!

Hi, Kelsey! I’m SO glad you’re loving these muffins. Thanks for the review! 🙂

Diane

says:

tried the blueberry muffins with our freshly picked bluberries from this summer
WOW! They are delicious! THe maple syrup made them just right! (Not too sweet!)
Shared them with the grandkids and they were ready for MORE! I am going to bake some for an upcoming famiy gathering!

I’m so happy you loved these, Diane! So great to use freshly picked blueberries 🙂

Ellie

says:

The best blueberry muffins I’ve ever had!! Definitely a staple recipe!

Omg best ever?! So happy to hear that!!

Lauren

says:

Delicious! Saving and making again! Thank you for gf option!!

SO happy you love them, Lauren!

Joanne

says:

These are so wonderful. I don’t eat gluten and my husband doesn’t eat cholesterol so these are the perfect snack that we can share. Only change I made was I used oatmilk yogurt that I had made which came out on the watery side, instead of just milk. It was so good, added an extra tang. Thank you so much for this recipe, I can tell it’s going to be used often 😉

SO happy to hear that you guys are loving these, Joanne! Great idea to use that oat milk yogurt. Excited for you to try them again soon!

Alisha

says:

So delicious! I omitted the salt and used a banana instead of maple so my 11month old could have some too… also added some fresh strawberries I needed to use…. Tasted like a jam donut!!!!!!!!!! LOVE LOVE LOVE

Oh yay!! So happy you loved these so much! Great idea on the strawberries, yummm!

Koryl

says:

These muffins are the best I have been baking this recipe for over a year now and I make it into loaves of bread and I use honey instead of maple syrup and I make the flax eggs instead of regular eggs it’s awesome I wanted to give it more protein so I add 2 TBS hemp seeds and 2 TBS Chia seeds to the mix and it is awesome. So it is high protein gluten free dairy free vegan and low sugar. Makes for a great bread. Thank you for the recipe I have a couple friends who want to try it but can’t have almond flour what could I use in its place to Make this i was going to use coconut flour but wanted to make sure didn’t want to Ruin it in any way so if there is someone can help me to know what I could do in this recipe to make it for someone who can’t have almond flour thank you.

Thanks so much for sharing all of this! I’m so happy you love them 🙂 I haven’t tried anything else but almond flour in here so I’m not sure what might work, sorry! Let me know if you try anything else.

Jessica

says:

Tried this muffin recipe lately and completely loved it!! My favorite muffin recipe that I have found. The blueberries melt beautifully and help moisten the muffin. My 11 month old son also has loved them! Love all of the clean ingredients, so I can feel comfortable feeding them to him as well!

I’m so happy to hear you and your little one are loving these so much, Jessica! 🙂 ❤️

Rebecca

says:

Hello, I used fresh coconut flour & it was a bomb! I had to throw out the muffins.

Oh myyyyy

Rebecca

Hi, Rebecca. Coconut flour is completely different from the flours in this recipe, which is why they didn’t turn out well. I’d recommend sticking to the recipe next time!

Jill

says:

Obsessed with these! I have made them so many times. I make a batch then freeze them and pop in microwave. So good!

Kara

says:

Made a double batch of these for a postpartum friend and kept some for myself! Delicious!!!

Emily

says:

I make these often to have a delicious, filling pick me up around! It’s perfect just the way you designed it! I added small chunks of dark chocolate for some extra jazziness. I highly recommend!! Thank you!!

Leah

says:

These are a staple in our family! They are so good! Nutritious, delicious and filling!

Leah

says:

I keep forgetting to rate when I comment! 😂

Thank you so much for the stars!! 🙂

Dee Clausen

says:

Finally! A gluten free recipe that I loved! I am fairly new to gluten free baking, but the recipes I have tried so far tasted awful. I followed this recipe exactly and would not change a thing. It is blueberry season, so plan to make a few batches and freeze them. Thank you very much!

Carrie

says:

These are the best blueberry muffins I have ever made and this is one of my favorite recipes on your site. Thank you so much for this recipe. I make these all the time for my family and we never get tired if them.

Dyana Hampas

says:

This recipe is so quick and easy and soso delicious!! I’ve made it countless times and it is always a hit in our home!! Tastes even better than your good old blueberry muffin AND it’s healthy!!

Holly

says:

I love these!!! They’re so delicious.

Yay, I’m so glad you do! Thanks for the review 🙂

Julia

says:

These are my go-to blueberry muffins! We gobble them up in my house. I was wondering if you could swap other fruits in for blueberries to mix things up. Could I turn these into Apple muffins?

Yes, that’s such a great idea! I have a sort of similar Apple Oatmeal Cup recipe that you could try, too 🙂

Paige

says:

These are like a more delicious, grown up Little Bite muffin and were sooo easy to make! Yet another AK recipe that does not disappoint 🙂

Haha love that comparison! So glad you enjoyed them 🙂

Bridget

says:

These were easy and quick to make. I like that they are naturally sweetened. They taste really good – healthy, not too sweet. I also like that it makes a small batch. My 3 year old daughter loved helping me make them, and eating them!

So glad you guys loved these, Bridget 🙂

Monica

says:

Delicious! My 6 year old loves them just as much as we do. Thanks for a great recipe!

Awesome! So happy you guys all love them 🙂

Anna Sherbondy

says:

The best healthy blueberry muffins! Every kid loves them (and adults of course)! We’ve been making these for years. We make a double match once a month and freeze them, then heat for 45 seconds when we want to eat. They are sooooo moist and will wow you!

colleen

says:

Well these are tasty little morsels!!! Made these this morning for the first time and followed the recipe exactly. Delicious!! Ate two already, trying to keep from eating a third. Thank you for a healthy and delicious muffin recipe!!

I’m so happy you tried and loved them, Colleen!

Joanne

says:

Loved these. Couldn’t tell they were made from almond flour. I cut back slightly on the syrup and I only got 8 out of the batter. Nine would’ve made them even smaller.

Possible that our muffin pans are slightly different sizes! Glad to hear you loved them 🙂

Rebecca

says:

Best GF muffins ever!

Can they be made entirely with Oat flour (instead of Almond flour, to reduce the fat content) and if so, would you substitute 1:1?

So glad you love these! I wouldn’t recommend subbing the almond flour, sorry!

Amy

says:

These are amazing! My changes: I buttered the tins, no cups. I added chopped strawberries instead of blue and 1/4 cup coconut and I forgot to add the TBSP oil (maybe the butter helped with that!). Sprinkled a bit of coconut and flax on top b4 baking. 20 mins enough. Not GF taste or texture at all. Ate them warm after the 10 min cool! Will definitely use this as a base going forward – thanks!

That all sounds great–happy to hear they came out amazing!

Alice

says:

These sound great, could you provide the weight measurements for the ingredients? I’m writing from Europe and don’t own measuring cups!

Sorry to say I don’t weigh my ingredients! You could try googling conversions 🙂

MadisonHomeCook

says:

These are delicious! I made the recipe with 1.5 times the proportions and got 12 muffins. I didn’t have blueberries so I chopped up some pear and threw in some craisins— tasty! Chopped apple would work well, too. I will definitely be making these again. I like that they don’t have a whole lot of sweetener and yet they don’t taste like you’re skimping. It’s nice to have a GF muffin with more heft to it with the oats and almond flour.

Love those additions!! Happy you enjoyed this recipe 🙂 Thanks for the review!

Hannah

says:

These were so easy to make! My gluten free baking ends up too dry half the time, but these came out perfect. They are just the right level of sweet and pair well with a cup of coffee. Thank you!

Aw I’m so glad to hear that! Thanks, Hannah 🙂

Shoshana

says:

Delicious!! I have a big sweet tooth and they were lovely. Nice cakey-ness texture to them, moist without being heavy and dense. Would never guess they weren’t full of flour.
The oat flour still looked a bit granuly after mixing, but that disappeared totally once baked, really smooth in the mouth. I used lemon juice instead of vinegar and regular milk. I made 2 with chocolate chips, for my 12 year old, who hates health food, and she loved them too. Thank you for a great GF recipe, I’m just starting this gf journey, and this recipe will be added to my new recipe collection for sure!

Kylie

says:

Really yummy! I was skeptical at first, but pleasantly surprised. I will for sure make these again.

Deanna

says:

Subbed brown sugar for part of the maple syrup to save money. I doubled the recipe and it made 12 muffins and 2 mini loaf pans. My 6 year old said she didn’t like it (she wanted to eat all the blueberries plain) but she ate almost a whole mini loaf.

Haha so glad she ended up loving it!! Thanks for the review, Deanna 🙂

Sarah

says:

These are a delicious healthier version of blueberry muffins! I used a little less maple syrup and they were fantastic.

So glad you’re loving these, Sarah! Thanks for leaving a review 🙂

Margaret

says:

So easy and SO DELICIOUS

kirstenh

says:

These are delicious ! Thank you ! I was looking for a recipe without flour, and found yours. I am curious why you use vinegar and baking soda. I have never done that. Could baking powder be substituted in ?

I’m so glad you love them! The vinegar and baking soda react with each other, helping to create a fluffy texture. I wouldn’t recommend subbing in baking powder, sorry!

Ellen

says:

Best gluten free treat I’ve made even with a couple modifications! I halved the recipe in case my changes were going to ruin it and now I’m upset I didn’t make the whole thing. I wanted some lemon flavor so used the zest and juice of one Meyer lemon and just adjusted the amount of soy milk so the total amount of liquid between the milk and acid was the same as the original recipe. I also replaced the maple syrup with homemade date paste (instead of 1/6c syrup I did 1/4c paste). They came out fluffy with a great crumb and the perfect sweetness level. So glad I’ve found this for when I’m avoiding added sweeteners.

That all sounds amazing! Excited for you to make a full recipe next time haha 🙂

Lei

says:

This recipe is amazing. Replaced the blueberries with chocolate chip ones and it worked! But blueberries are the absolute favorite.
I wanted to ask, if I replace the blueberries with carrot (+cinnamon nutmeg etc), do you think it’ll work?

Btw English is my second language so – don’t judge guys lol

Tnx, Lei

- Lei
  
  replied:
  
  Will do
  Thank you 😊🙌🏼

Natalie Fecht

says:

These are so good! I make them all the time. My kids love them!

Melissa

says:

This recipe was absolutely delicious. My picky husband and kids all enjoyed it. Just the right amount of natural sweetness. Plan on making this again and again

I’m so happy the whole fam loved them! Thanks, Melissa 🙂

Lindsay

says:

These are great! I did not use almond flour as we have allergies in our household so I just used more oat flour. They taste great and not dry! Will make these often.

Disha

says:

Is there a way to substitute maple syrup with liquid jaggery or honey?

I haven’t tested that but I believe honey should be fine! I’ve never used liquid jaggery so not sure about that one.

Megan Murray

says:

Well I accidentally used double the almond milk and they were still delicious!! Will absolutely be making again correctly next time! I added a little lemon zest and spread some kerrigold butter for a little extra indulgence!

Haha! I’m so glad they turned out great anyways!

Kathy

says:

I’ve made these multiple times. They are really good and last quite a while in the fridge or freezer. I have dome some experimenting, adding pecans and lemon zest with the lemon juice. Also made them with dried cranberries and nuts. All so good. Im going to try diced apples and cinnamon next! Thank.you for a delicious recipe.

Kate

says:

Can you substitute almond flour with coconut flour? Thanks x

Hi, there! Almond and coconut flour are completely different in the way they absorb moisture (which can significantly alter the texture) so I wouldn’t recommend it, sorry!

Melissa

says:

I made this recipe as written. I used lemon juice, not ACV. I oiled my muffin tin. I did 7 large muffins instead of 9 medium… . My muffins ended up falling apart. The tops just fell right off. As these are gluten free, I wonder about adding some sort of binder like a xanthan gum or a psyllium fiber. Thoughts? … They did taste good, despite being in bits and pieces 🙂

Uh oh! Sorry to hear that happened. I haven’t had that issue… Did you use store-bought oat flour or make your own? And did you use fine blanched almond flour (not almond meal)?

Karol

says:

I have made these at least 5 times already. They are so easy and tasty. Coding the blueberries first is essential. They stay whole and burst in your mouth. So good.

Karol

replied:

I meant COATING the blueberries with the oat flour …. duh!

I’m SO happy you’re loving these, Karol! Gotta love those juicy bluebs 🙂

Chrissy

says:

I have made these twice, first with blueberries and second with strawberries. The blueberry batch I ran out of vanilla and used almond extract which was surprisingly good imo. Honestly though , I liked the strawberry better. Maybe the second time was just better all around after practicing. I added lemon extract to the strawberry, should’ve done that for blueberry too. And I used gluten free all purpose flour instead of oat flour (so I did 1 cup almond, 1 cup AP gluten free) for both batches. They were delicious though! And I love no butter in the recipe, or white sugar. Easily could be made vegan with flax egg and I think I’ll try that for my best friend next time I see her.

Oh this all sounds AMAZING! I’m hungry!! Thanks so much for sharing these variations. Happy you enjoyed them 🙂

Mira

says:

These were the perfect treat to prepare for last-minute notice that a dear friend would be stopping by in about an hour. Moist, delicious, healthy, light… and so easy to prepare! Warm thanks😊

Nice! So glad they came together quickly and that you loved them!

Naso

says:

Healthy and delicious!!!!

So glad you enjoyed them!

Molly

says:

Lightly sweet and somehow they taste buttery despite having just 1 tbsp oil. Yum! I added 1/4 tsp almond extract to really play up the sugar cookie taste.

Carin

says:

Another huge hit from Ambitious Kitchen. The only modification I made was using regular skim milk because I didn’t happen to have dairy free milk at the time. The apple cider vinegar made me a little nervous but I used it. Muffins were so delicious. I made 9 muffins. I think making any less than that would be too small.

JennyS

says:

I can’t wait to make these. Also very excited because I plugged all ingredients into my weight watchers app and they only have 5 points. For a muffin that’s great. 😊

I’m so glad to hear that! Can’t wait to hear what you think of them 🙂
- JennyS
  
  replied:
  
  I loved them!! They somehow taste buttery without butter! Crazy good. I have another batch in the oven as we speak but I’m bummed. I forgot to put in the oil. Do you think they’ll be ruined?
  - JennyS
    
    replied:
    
    They actually really good without the oil. 😊
    - Oh ok, so glad to hear they still came out ok! Happy you enjoyed them!

Lia

says:

These muffins were so delicious! Just enough sweetness, but not too much. I have only made the recipe once, but was too lazy to process my oats into oat flour, so I tried it using whole rolled oats. In my opinion, they turned out great! Just putting it out there in case anyone doesn’t have oat flour on hand or the means to make oat flour.

Happy you loved these, and glad to hear the whole oats worked okay in here! Thanks, Lia 🙂

Brittany

says:

Easy and tasty muffins. Kids loved them! Used almond and regular Flour and turned out just fine. Did add a bit more oat milk!

So happy you all loved them, Brittany! Glad that all worked well 🙂

Rita

says:

Hello! Can we use 1/4 c mylk and 1/4 yogurt instead of 1/2 c mylk?

Hi, Rita! I haven’t tested that but I think it should be alright! Let me know if you try it 🙂

Doris

says:

OMG these are the BEST ever sugar cookie muffins I’ve ever made; and they are GF. Tony is right.

YAY I’m so glad you loved them, Doris! Thanks!

Audra

says:

I have made this recipe twice, following it exactly, and the muffins have turned out perfect. They are soft and moist and have a nice subtle sweetness. This is my new go to recipe for gluten free and low sugar blueberry muffins.

Grace

says:

Amazing recipe. I did add the zest of one lemon as I love lemony bakes and it made it taste so fresh. Easy to make and just the right sweetness and texture. Thank you for this.

Toby C

says:

Making these for the second time tonight. My only modifications were using whole cow’s milk and reducing the maple syrup slightly (because I tend to like a less-sweet thing), baked them for 20 minutes, they’re absolutely heavenly. Something about a blueberry muffin makes me feel 5 again.

They’re such a classic, right?! So happy you’re loving these, Toby!

Madison

says:

This recipe is excellent. We make these often – everyone loves them! I blend rolled oats to make oat flour and sometime I reduce the maple syrup to 1/4 cup. I almost always get 11-12 muffins every time I make them. Also, I use a silicone muffin pan, so no need for muffin cups or cooking spray. They always pop out clean.

Thanks SO much, Madison! Really appreciate the review 🙂 Great call to use a silicone pan.

Lyndsey Ibarra

says:

These are delicious! I made them for my 2 year old in mini form and regular sized for myself and husband. I’ve made them at least 3 times we love them! And I don’t feel guilty eating them or giving them to my son. I used wild frozen blueberries that are tiny and perfect for the minis especially

Lisa Ritenauer

says:

My 3 year old will eat no other blueberry muffin! We make these together every week for easy snacks and breakfasts! We also do a lot of traveling and I freeze these and pack them to have in a hotel room where options are limited. Thanks for all of your great recipes!

Brittany

says:

Made these muffins with my toddler. She is gluten and dairy intolerant. Easy to make and taste delicious. Did a bit more frozen berries than the original recipe and did one vegan, one regular egg due to not realizing I was running out of eggs. Still turned out great. Will mark again.

I’m so glad to hear they came out amazing! Thanks so much for the review, Brittany 🙂

Katie

says:

Could you use all oat flour and skip the almond flour?

I haven’t tested that and probably wouldn’t recommend it; the almond flour gives these an amazing texture.

April

says:

My son and I baked these muffins today. They were delicious. Loved that they weren’t gummy or eggy like some GF baked goods. We followed the recipe except added chia seeds i and walnuts for extra nutrients. Thank you!

Stephanie

says:

These muffins are fast, delicious and can be modified with any add-ins you like. I split the better in half and put chocolate chips in one batch for my daughter and a mix of fresh blueberries and haskaps in the batch for myself and my husband. Made 12 medium sized muffins that got rave reviews from everyone. Also, I didn’t have quite enough almond flour in my cupboard, so I substituted Vega protein powder for 1/4 cup of each flour (almond and oat) which boosted the protein to 3 grams per muffin.

Nice!! I’ve never tried haskaps but they sound delicious! So glad the protein powder worked well, too, and that everyone loved them 🙂

Alex

says:

This is one of my favorite muffin recipes! I come back to it time and time again! For a little extra sweetness I sometimes added chopped medjool dates.

I’m so glad to hear that! Love the idea of dates in here 🙂

KF Dallas

says:

I really hate it when people post healthy and “no Sugar” . Make you read through 3 pages of how their family loves it and them patting themselves on the back, only to FINALLY get to the recipe and find it is loaded with Honey or Maple syrup. Sugar bombs are not even slightly desirable or healthy to me.

Hi, there. These certainly aren’t “zero sugar” and I never said that they were. They’re *naturally* sweetened with maple syrup. In the future, feel free to click the “jump to recipe” button at the top of the page to get directly to the recipe 🙂

AJ

says:

This recipe turned out absolutely perfect!

Francesca

says:

Holy moly! I had blueberries that were about to go bad and wanted to make something that wasn’t doused in refined sugar. This recipe is so easy and the ingredients were all pantry staples for me (had to whizz up oats in
The blender but worked perfectly!). The fresh blueberries weee perfectly juicy still and the muffins weren’t overly sweet. Definitely my new go-to breakfast!

Yay!! SO happy they turned out amazing. Thanks, Francesca!

OUTSTANDING! Without a doubt, the best muffins I have ever made/tasted! Thank you for a healthy and incredibly delicious recipe. 🙂

Omg I’m so happy to hear that, Doris!! Thank YOU for the sweet comment 🙂

Marianna

says:

Although I am an avid baker, I am new to gluten free baking. My biggest problem so far is the density of the baked goods. I want them to be light and airy! This recipe has great flavor. But the density is still an issue for me. I made one modification that helped. I separated the eggs and whipped the egg whites until Stuff. Then I gently folded them into the batter along with the dusted blueberries. Because it increased the volume of the batter, it filled 12 muffin cups (which cuts the per muffin calorie count. That’s a win-win! Thanks for a great recipe.

Hi! Thanks so much for your feedback. Did you use fine blanched almond flour (not almond meal)? And did you use store-bought oat flour or make your own? They shouldn’t be dense so I’m wondering if something happened!

Manny

says:

I wanted to love these so bad, seemed like the perfect recipe for a healthy blueberry muffin masterpiece! Unfortunately even after following the recipe to a tee (I even made a special trip to the grocery store to get fresh blueberries and the baking soda we were out of) however these fell flat. No flavour at all.. the blueberries could have played a factor they weren’t the sweetest batch, however overall the pure maple syrup didn’t do the job to sweeten these. It was bland and similar to hospital food. Hopefully with some tweaks I’ll hit the jackpot next time!

Hi! Ahh I’m so sorry to hear that. I find them plenty sweet but I really appreciate your feedback. Any chance they were a bit overcooked?

Rey

says:

Terribly dense and not very sweet.

Sorry to hear that you didn’t like this one. Did you change anything about the recipe?

Leslie Henry

says:

I followed this recipe exactly, but made 12 muffins. In my oven, this recipe took about 22 minutes, but I started testing at 18. I was rewarded with delicious, fluffy and just slightly sweet muffins! I did use frozen blueberries, and yes, the batter turned a tiny bit blue, but I don’t care! I now have a GF blueberry muffin recipe for breakfasts! Thank you!

oh YUM! SO happy this recipe came out great 🙂

Rosebud

says:

As far as I can tell these muffins deserve five stars – I have not made them yet but they sound great!
I am waiting for our Summer hot weather to get a little cooler before heating up the kitchen by turning on the oven.
I have one observation – could you list your ingredients in metric measurements please?
Cup sizes differ around the world and even a tablespoon can be 15ml in one part of the world and 20ml where I live in Australia.
I love your breezy style and your advice regarding substituting other ingredients.
Keep up the good work!
Cheers
Rosebud

Isabelle

says:

I made these muffins following the recipe exactly as written but using frozen raspberries instead of blueberries. they were perfection! this will be my new go-to muffin base recipe.

Aleah

says:

I am currently doing the pantry challenge and I am trying to stay lower carb, so mine consisted of:
-sifted homemade oat flour (made with a vitamix)
-sugar free maple syrup
-reconstituted freeze dried strawberries and rhubarb
-reconstituted freeze dried eggs

These turned out great. As I used FD fruit that can often be tart, I could have used a bit more sweetener next time. It has a great texture and fluffed up quite nicely. Just printed this recipe for future use as I’ll be using it again.

Excellent! So glad this recipe turned out great and you enjoyed it ❤️

Aleah

says:

Forgot to rate this recipe! 5/5

Emily

says:

Would it be possible to make these blueberry lemon muffins? If so, how much lemon zest/juice should I add? Thank you!

That should work, I haven’t tried it so I am not sure how much lemon you should you, you could start with one and see how potent it is. Also depends on how much lemon you like. Enjoy!

Nice tips! I appreciate the way you have actually concluded this blog post. i love a meal that teaste good, guess this one will.

Marisa

says:

Can you use gluten free flour in place of almond and oats?

I do not recommend subbing in any other flour for the almond flour. However, I think you could sub in a gluten free all purpose flour for the oat flour; you may need to add a splash more milk though!

2023-02-22 15:12:34WP_Comment Object
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[comment_content] => I made these and they were delicious! I modified them a bit to make baby led weaning safe for my toddler and 1 year old. I used 3 dates instead of the maple syrup and used whole dairy milk. I also added 2tbs of applesauce to make up for the lost liquid with the maple syrup. Really good and will add to my rotation for my kids!
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Patrice

says:

I made these and they were delicious! I modified them a bit to make baby led weaning safe for my toddler and 1 year old. I used 3 dates instead of the maple syrup and used whole dairy milk. I also added 2tbs of applesauce to make up for the lost liquid with the maple syrup. Really good and will add to my rotation for my kids!

These look good. Can I use only oat flour?

April

says:

I made these with whole wheat flour instead of oat flour and with frozen raspberries, since that is what I had. They are so good! I also added almond extract and it was great with the raspberries. These are definitely going in my rotation! I also got 12 muffins out of this recipe. Two make a great nutritious bite before my morning workout.

delicious! So glad you are loving this recipe!

Lia

says:

I’ve made this recipe many times, and sometimes sub a different fruit for the blueberries. They always turn out delicious and SO moist. Delicious and easy!

Carly

says:

I made these using 1/3 c egg whites instead of 2 eggs. I definitely think 2 whole eggs would have worked better – the egg whites left the muffins a little too moist. From what I researched, it’s because of the egg whites. Even so – these muffins were DELICIOUS! Just wanted to share the egg white info for anyone thinking about trying that sub.

Ah yay! I am so glad you are loving this recipe ❤️

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[comment_content] => I subbed honey for maple syrup, used oat milk, and doubled the olive oil. They were SO good, will definitely make again.
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Anonymous

says:

I subbed honey for maple syrup, used oat milk, and doubled the olive oil. They were SO good, will definitely make again.

I’m impressed and satisfied with your blog post (Layout and Interface), it is very informative. I would wish to get more similar content from you, and I must bookmark your site

Thank you so Much

Maris

says:

These turned out crumbly, sadly.

Hi Maris – Did you change anything about the recipe? These definitely should be crumbly!

Kara

says:

Should i thaw frozen blueberries before adding them to the muffins?

You can leave them out a bit before adding, but they don’t need to be completely thawed. Enjoy!

Lisa A

says:

These muffins are perfect!! The crumb is 👌 and they are so moist☺️

Erin

says:

I made these muffins with the following modifications: subbed gf-ap flour for the oat flour, subbed flax eggs for the real eggs, and added 1/2 t of cinnamon. I also didn’t use muffin liners and instead greased the muffin pan with coconut oil, which I prefer to liners because the edges caramelize a bit instead of stick to the liners, ya know? I filled the cavities to the top so the muffins would have a more classic look with their tops wider than their bases. So, filling them higher resulted in only 7 muffins, and even so they’re quite small. I baked them for 25 mins and they still could have gone longer but I prefer them a little moist and underbaked than overdone.

Next time I will double the recipe because the flavor is so good! Love the richness and nuttiness from the almond flour. Thank you for a great recipe that I certainly make again!

Ah sounds perfect, Erin! I am so glad your subs worked great for you and you are loving these muffins. Thank you for sharing, I appreciate it!

Always looking for GF recipes to try.
This one was awesome. Could not even tell they were GF. Fresh blueberries are always better to use. Just wondered if the fresh blueberries are rinsed in water, then tossed in remaining 2tbsp oat flour.

Jane Showers

says:

First time making these muffins and they turned out fabulous!! Sooo delicious 🤤 I will definitely make these again and will save this recipe

Perfect! so excited you are loving these muffins 😍

Maryline

says:

Amazing recipe !! Those muffins made my whole family happy!

Lindsey

says:

I really enjoyed this recipe. I combined all the wet ingredients and dry ingredients separately and sifted the dry into the wet. I followed the ingredient measurements verbatim. Not very sweet and may try a little monk fruit to make it taste a bit sweeter.

Yay! Glad you’re enjoying these muffins!

Anonymous

says:

These muffins are a family favorite. I make them all the time. So delicious.

I’m so glad to hear that! Thank you!

CLAIRE

says:

These are so simple but so good! I think it’s the little bit of almond flour that gives a rich, cake like taste. They worked very well with flax eggs and equally good with fresh or frozen berries. I added a little cinnamon sugar on top before baking. Second time this week!

Love it! Great idea to add some cinnamon sugar on top – YUM.

Alexandra

says:

This recipe is amazing!!! My baby has had a very hard time gaining weight and these are a staple in her diet. I make a batch a week and freeze them. They always turn out perfectly!

Aw I’m so glad to hear these are working well for her! Such a relief. Thanks so much for your comment, mama 🙂

Leisa

says:

Just made this recipe (exactly as written)for my grandson and it’s amazing!!! Thank you!

Aw this means so much! Glad this recipe is a hit for the both of you 🙂❤️

Cookie

says:

Would it be possible for your to include metric measurements for those of us who prefer using a scale when baking? My family has enjoyed many of your recipes for dinner but I’d like to try your baked treats too. For example what does a packed cup of almond flour weigh? That will not turn out consistent baked goods.

I appreciate your feedback, I will work with my team on getting metric measurements up on my recipes!

Joan Finnegan

says:

Perfect texture and flavor. With no adjustments at all . A keeper recipe.

Anonymous

says:

I really really would like to make these! I’ve tried to message on instagram but I’ve had no reply and I’m hoping to make them this week. Could you please give me a approx amount in grams for 1 cup oat flour and 1 cup almond meal??

Hi! Unfortunately I have not made this recipe using metric measurements, but THIS is a great resource, hope it helps!

Johari

says:

Beyond surprised at how amazing these are. The consistency of the batter and the nice sweetness of the maple syrup (which I don’t usually like) were perfect. I loved it with fresh blueberries.

YUM! These are such a delicious and healthy treat. Glad you gave this recipe a try and are loving these muffins!

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[comment_content] => Made this and love this recipe. The only problem is they don’t last because we eat them all lol. Didn’t change anything in the recipe and it is perfect! Thank you!
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Mina

says:

Made this and love this recipe. The only problem is they don’t last because we eat them all lol. Didn’t change anything in the recipe and it is perfect! Thank you!

Allison Gage

says:

These were light and fluffy and delicious! First time making an AK recipe and I can’t wait to make more! So easy and so tasty. Love these because you get the tasty muffin flavors but not the overpowering sweetness that usually comes with muffins.

Ahh welcome! I am so glad you found this recipe and are loving it, Allison. Can’t wait to hear what you make next!

Linda Seel

says:

Perfect combo of almond and ost flours and just sweet enough for breakfast, My favorite gluten free muffin recipe yet!

Ahh this is great to hear, Linda. I am so glad you’re loving these muffins and they turned out great for you!

Shelby

says:

Hi! Could I use solely oat flour? We have a nut allergy, but these look so good!

Hi Shelby – I do not recommend subbing any flours for the almond flour. Do you need these to be GF?

Liz

says:

This did not come out for me. It had a crispy top but the middle was undercooked even after more than the full time. I am high altitude so that may have had something to do with it. Good flavor. Not sure what happened.

Hi Liz – It definitely could have been the change of altitude, I haven’t baked these at a higher altitude so I can’t be certain of the baking time.

rhiarn

says:

Oats are not suitable for celiacs…. you should not be marketing this as gluten free

Oats CAN be Gluten Free. Bobs Red Mill has GF Oats that are delicious and the perfect substitute!

Anonymous

says:

These are our favorite muffins! Is there a chance you have the nutrition facts to post? Trying to count macros and wondering where these fall in. Thanks for posting these yummy healthy goodies!

Glad you are enjoying these! Yes, they are right under the recipe notes below the recipe card.

Anonymous

says:

My son absolutely loves these muffins!!! I’ve made them multiple times. I used the lemon juice option & the ACV and both recipes seemed to come out the same! I use avocado oil for the oil.
He loves them so much I ended up doubling the batter and using it to make two 6-inch layers for his 1 year smash cake! I omitted the blueberries because I was worried parts of the cake might sink. It turned out so good. Wish I could post a pic!

Aww this is so amazing! I am so glad these are a hit and they turned out great as a cake too!

Minnie

says:

These muffins were a great success. I’ve been cooking GF for years and I have to say it comes down to the texture — the combination of oat and almond flours here provided an excellent texture, without the addition of xanthan gum. I had some oat flour that I had milled myself from oats in a coffee grinder. When I ran out of oat flour, I subbed some quinoa flour, also hand milled. I added 2-3 tbsp of milled chia seed because I find that everyone loves the texture when chia is added. Also added 2-3 tbsp of flax meal. I will make these again, but have a request to use chocolate instead of blueberries. Also, will definitely double the recipe. For a big family, we need more than 9 muffins!

Fabulous! Glad these turned out great for you and they are a hit for the whole family!

Victoria

says:

My family and I LOVE these muffins! These are a go-to in our house. They are so delicious and easy to make!

Keira

says:

Oats are not gluten free! It is really hard when you are quickly trying to find a gluten free recipe and Americans keep titling recipes with oats as gluten free. Please keep us celiacs in mind and maybe think twice about titling anything with oats as gluten free.

Hi Keira! Many brands of rolled oats are certified gluten free and denote this on their packaging. I always recommend people, especially those with a severe allergy or celiac to double check packaging and make sure what they’re buying is gluten free.

Rachel

says:

Loved these muffins! I used frozen raspberries instead of fresh blueberries and they came out great! I also just buttered my muffin pan and did not use liners. Will definitely be making these again!

Perfect! Love the idea of raspberries in here. Glad you enjoyed!

Anonymous

says:

Good taste, but the dough was super dry, even though I followed the recipe to a T and no surprise, the muffins were super dense.

Hi! Because these use gluten free flours, the batter will be much thicker than with regular, all purpose flour. Did you by chance over mix the batter? That can lead to a denser texture.

Mickie

says:

These are lightly sweet, not overpowering sweet like most blueberry muffins. Great breakfast muffins! I used my silicone muffin cups (reg/small size – brand Fred Fortune Cakes) and the recipe made 12 muffins. No greasing required – they just pop right out. 22 minutes in my oven (low altitude) – silicone can take a few extra minutes. I also added 1/2 tsp of cinnamon, but I think I’ll add more next time. Thank you for this recipe!

Perfect! So glad you loved them!

Anonymous

says:

These are my go to muffins for my son. Weigh out ingredients to prevent drying! I add a little more oil too. And I add an extra blueberries!

Perfect! Glad they’re a favorite!

Anonymous

says:

The muffins came out extremely dry. I followed th recipie as instructed but the ingredients went in the muffin cups crumbly to start so I did not have high hopes. I do like that there was a low amout of sugar via the maple syrup and the taste of the muffin was good but I feel there needs to be something like more milk or applesauce to get the moisture up there. Gave them to the chickens.

Sorry to hear that! Using gluten free flour does make the batter thicker than when using regular, all purpose flour, but the liquid measurements should be correct in here.

Jay

says:

I made an apple variantion of this muffin and it turned out so good. Thank you!

I didn’t have blueberries on hand, so chopped apple finely and added some ground cinnamon and nutmeg. Kept rest of the recipe as is. Turned out so warm and rustic. My hasband loved it. 😄

Perfect! Glad they were a hit!

Madelyn

says:

Delicious! I used coconut milk, rather than almond milk, and frozen blueberries, Turned out amazing!

Perfect! Glad you enjoyed!

Anonymous

says:

These came out so wet and watery, will not make again. There’s no need for the milk.

So strange! With two full cups of flour and only 1/2 cup of milk these should bake up perfectly. Did you pack your almond flour?

Tina

says:

I bought all the ingredients to make these gluten/dairy free muffins! They came out good but didn’t have a lot of taste and came out dry. I followed the recipe exact so I’m not sure what i did wrong but I would make them again.

Sorry to hear that! These aren’t meant to be overly sweet as they’re a bit lighter, but feel free to add another tablespoon of oil if you found them dry.

Sana

says:

hi! would this work in a bread pan or round cake pan?

Hi! Yes – see the full post for the section that says “make it into blueberry muffin bread.” You can bake it in an 8×4-inch loaf pan 🙂

Natalia T

says:

My daughter wanted to buy packaged blueberry muffins at Aldi and I explained to her that those were filled junk and we can go find some healthy ones from Ambitious kitchen. We certainly did and they did not disappoint. I only used 1/2 cup of maple syrup and it wasn’t sweet enough so I’ll just stick to the 1/3 in the recipe. Thank you for a great breakfast/snack option.

So glad you found these ones!

Amber

says:

I am celiac, diabetic and dairy free. I adapted it with xanthum gum, no cider vinegar and added steel oats made very delicious blueberry bars. 🙂 I added a whisper of cinnamon more vanilla substituted a spoonful of brown sugar and allulose instead of maple syrup. Really love this recipe 😀

So glad those swaps worked out well!

Andrie

says:

These were really good, very moist, not too sweet, and easy to make. I never knew about packing almond flour until I read the post.

Anonymous

says:

Is it possible to sub Greek yogurt for the milk? Thanks for your great recipes!

I would stick with the milk in here to keep the texture the same!

Sandra

says:

I am a fan of many of your recipes and this looks great too. I am wondering if you ever add flax meal to any of your baked goods to up the fiber and protein. Thanks!

Hi! I love adding flaxseed meal to baked goods and no bake snacks 🙂 Try these muffins, or these ones! These blueberry breakfast cookies are also perfect.

KB

says:

Fantastic recipe!! I make these with the liquid vegan “JUSTeggs” and it comes out AMAZING!!! Family and friends are in love with these muffins. I typically triple or quadruple the recipe to get more muffins and ive also made it with fresh ground almonds (when I didn’t have almond flour) and worked fantastic! You will not be disappointed. Absolutely fantastic recipe. Highly recommend.

Perfect! Glad you love these!

Andi

says:

I made these numerous times and it’s always a hit! Thank you for sharing this simple and delicious recipe

abby

says:

Wow these are exceptional! Perfectly sweet and moist, will definitely be making these on repeat.

Nancy

says:

I’ve made your blender banana , spinach three times ,
They are so good we loved them
So when I saw this blueberry one had to try .
Baking them now …

Ellen Sieck

says:

As a mom of two kiddos with egg, wheat, and cows milk allergies- this is the perfect muffin recipe! It’s also satisfying and I don’t find myself missing something more indulgent. I opted for the flax egg replacement and coconut milk and it was perfect! Greasing the muffin wrappers is essential! Will be making again (and again).

Absolutely! Glad they were a hit!

Eliane

says:

These were delish and took no time to put together. I added some hemp seeds to give a little nutritional boost. Will be on repeat for a healthy, GF, DF, refined sugar free snack. Thx!

Love it! Perfect snack or breakfast 🙂

Shez

says:

Hi any chance of the measurements in metric please

Tanya

says:

Could you provide a weight for the almond flour? This would help prevent dryness. Thanks so much!

Hi! We’re slowly working our way to update all of our baking recipes to include metric measurements. The 1 cup of almond flour here is 112g 🙂

Brittany

says:

Hi! What can I sub the almond flour out for to make this recipe but free? Thanks!

Hi! I’ve only tested this recipe as is so I don’t have a swap for the almond flour – sorry! Check out all of my nut free recipes here.

J Raw

says:

I ran out of almond flour 😬 so I subbed in some coconut flour I had. I also used fresh strawberries chopped up instead of blueberries and made mini muffins. Not sure how many there were but I can assure you the kids made sure there are very few left!

I’m glad they still turned out well! Perfect breakfast or snack 🙂

Lisa

says:

Planning on making these muffins soon. Just wondering if I could add in protein powder? What are your thoughts or suggestions?

I haven’t tried these with protein powder but if you do, I would reduce the amount of oat flour!

Sue H

says:

My husband and I are blown away by how deliciously healthy and irresistible these muffins are. The recipe is a winner and I thank you!!

Love that! Perfect snack!

Meredith

says:

This recipe is amazing. Both my husband and I loved them, and we are excited to introduce them to our celiac daughters-in-law! I made them without creative alteration, using only the author’s suggested substitute of GF flour (I used Cup4cup) for oat flour because that’s what I have in my pantry. As there are only two of us in our home and because I had never tried the recipe before, I halved it, and it worked perfectly. The muffins rose beautifully and the generous proportion of fresh blueberries made them sweet and satisfying. We have apple trees, and sometime we’re going to get a bit creative and substitute diced apples for the blueberries, adding a touch of cinnamon to the batter. This recipe is definitely a keeper!

Amazing! So glad these are a hit!

Steph

says:

Replaced almond milk for soy milk, olive oil for avocado oil, and added a bit more maple syrup and it was soooo tasty! Very great recipe!!

Perfect! Such a great breakfast or snack!

MJ

says:

Love this recipe and super easy!
I’m interested in baking these and selling at my cafe. Would it come out the same if I prepared the batter the night before and bake it in the morning?

I wouldn’t recommend leaving the batter overnight!

Kelli

says:

I have not eaten one yet, as they ju Came out of the oven and are cooling. Wow, they smell delicious. 😋

Jillian

says:

We LOVE these blueberry muffins in my house! They are perfectly sweet and packed with flavor. I think I will try adding just a smidge less maple syrup next time so I can give them to my 11-month-old baby.

Perfect! Glad everyone loves them!

Laura

says:

Woah! I’ve made so many of your muffins, and not sure I’ve ever made these until today. Holy moly are they amazing! I swapped out the blueberries for chocolate chips (my toddler only eats muffins w chocolate chips unless their lemon muffins lol) and might I say they are my most favorite muffins ever! Yummmmm

Love that! These are a go-to for us, too 🙂 And I’m all about chocolate chips.

Anonymous

says:

Just made these and they were delicious! So moist and tasty, my kids kept on asking for more, and I didn’t have to say no because they are made from wholesome Ingredients

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Anonymous

says:

Its a far stretch to get 9 muffins out of this recipe.

Luz

says:

Wow these are so good as written! I used avocado oil and got 12 muffins. I’ve tried a lot of bad healthy muffin recipes, but these are delicious. Thanks!

Perfect! So glad you loved them!

Charlotte

says:

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 🙂

Kelsey

says:

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 🙂

Galina

says:

Made it as bread following recipe exactly. The best GF recipe I have made!

Amazing! Glad you enjoyed!

chloe

says:

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.

Maryanne

says:

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!

sally

says:

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!

Cam

says:

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!

Suzan

says:

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

Ruthie

says:

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!

Bre

says:

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?

Miranda

says:

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 🙂

Anonymous

says:

Followed recipe exactly as written and came out great! satisfying and delicious. Kids love them too.

Erin

says:

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!

Jerry

says:

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 🙂

Jessica

says:

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.

Virginia

says:

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!

Jennifer

says:

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 🙂

Justine

says:

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!!

Rachel

says:

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.

Rachel

says:

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!)

Sydney

says:

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 🙂

Rosemary

says:

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 🙂

Anonymous

says:

Would it work ok to use ALL almond flour?

I wouldn’t recommend it!

Katie

says:

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!

Jo-Anne

says:

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!

The Best Healthy Blueberry Muffins (gluten-free!)

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