Gluten-free Blueberry Oat Flour Muffins

Gluten-free Blueberry Oat Flour Muffins
This is a great recipe for breakfast, afternoon snack or any time of the day. The flavors of the oat flour and almond extract bring out the tart of the blueberries. Enjoy with a great espresso or cup of tea.

Yields 12 muffins

3 tablespoons butter
2 eggs
½ cup Organic brown sugar
1 teaspoon real vanilla extract
½ teaspoon almond extract
3 tablespoons unsweetened applesauce
⅔ cup Greek yogurt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1¼ cup oat flour
1 cup fresh or frozen blueberries
½ cup gluten free oats
a few oats for sprinkling
1 tablespoon of evaporated cane sugar
1 teaspoon cinnamon


Preheat your oven to 350 degrees F.
Gather together your equipment and your ingredients.
In a large bowl mix together all the wet ingredients ,butter, eggs, vanilla,almond extract,
applesauce and Greek yoghurt. Using a hand mixer on low, just to incorporated. Then add butter and cream all mixture. Mix your dry ingredients

In a separate bowl, add in all the dry ingredients and mix until blended well. Sift the baking powder, baking soda, oat flour, salt then sprinkle in the ½ cup oats.

Pull out a small amount of the flour mixture and toss the berries in a bit of dry mixture. Then put to the side. This creates a coating around the berries so your baked goods don't go soggy. Mix your wet and dry ingredients by hand just until combined and moist. Fold in the blueberries with a wooden spoon.

Mix the sprinkling oats, cane sugar and cinnamon in a small bowl. Save for the last step.

Prepare muffin tins spray with Spectrum olive oil spray, or grease with butter. Fill each muffin cup ½
full. Sprinkle the tops with the cinnamon, oat, cane sugar mix. This mixture covers the tops and makes the muffins turn a slight golden brown. Oat flour typically wont turn more than a light shade of golden. Although I have been able to turn it a beautiful shade of burnt a time or two ; ).

Bake for 15-18 minutes until cooked through, insert a toothpick, skewer or whatever you use to test . These muffins are a great start to the morning.

You can change flavors in the muffins by changing the extracts. Orange extract works great, or lemon extract. Add with a little orange or lemon zest and eliminate the almond extract.

A note on extracts: Please make sure you are using a quality extract, some brands tend to be nothing more than a blend of synthetics and chemicals. I love Olive nation products or Spice Island. Discover your favorites

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This content was written by Gillian Scianna. If you wish to use this content in any manner, you need written permission. Contact Gillian London-Scianna for details.