The fluffiest blueberry muffin you’ll ever know. Gluten-free, dairy-free, and FODMAP-friendly too!
I started trying to make this recipe happen about a year ago. And after many, many attempts, it’s here: oat flour blueberry muffins!
And they’re sooooo fluffy!
But seriously. I’m rather proud of my accomplishment here, considering how very unfluffy my first batch turned out. (Lesson learned: a little bit of xantham gum goes a long way.)
You can’t see from the photo here, but they rose up high just like wheat-based muffins, too. Yaaasss!And it’s good timing. Even though blueberries are definitely summer produce, I think of them as a year-round option, since they’re usually so available and so much cheaper frozen. Plus, I definitely associate baked goods with winter.
I originally wanted to make muffins that tasted just like my mother’s. I should have known better. These muffins good in a different way than Mad Bad Mommy’s are good. Which makes me a tiny bit sad. Oh, how I miss my mom’s yummy wheat-y breakfast treats.
On the other hand, I’m not only all about the taste and texture of whole grain oat flour, but it’s actually quite high in fiber and protein. Plus, if you use gluten-free oat flour, these little guys are gluten-free and dairy-free too.
Which is not to say that traditional, bakery-style muffins with all-purpose flour and butter and all the good stuff aren’t great. Definitely eat those too, if you can tolerate wheat and dairy. But even if you’re not a FODMAPer, I’d still recommend giving these treats a try for a change of muffin pace. I had mine for breakfast this morning with cottage cheese and a clementine!Enjoy!
- 1 cup oat flour*
- 1/2 cup rice flour**
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 1/2 tsp. xantham gum
- 1/2 cup sugar
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 Tbsp. baking powder
- 1 egg
- 1 cup unsweetened almond milk
- 1/4 cup vegetable or canola oil
- 1 Tbsp. lemon juice
- 1 cup fresh or frozen blueberries
- Preheat oven to 400 degrees Fahrenheit.
- In a mixing bowl, combine all dry ingredients.
- When all the dry ingredients are combined, make a well in the center and add the egg, milk, oil, and lemon juice. Stir batter until thoroughly blended.
- Stir in the blueberries.
- Spray or grease a 12-cup muffin tin and divide batter evenly among cups. Bake 18-20 minutes, until tops appear firm and dry.
- *Use gluten-free oat flour if you have Celiac or are very sensitive to wheat or gluten
- **I've tried successfully tried both brown and white flour in this recipe.