Sometimes a mid-morning snack is a must right? And while it’s tempting to just grab whatever’s in the pantry, if there was something quick and easy, but also amazingly good, that would be a win-win right?
Well these blueberry oatmeal muffins are THAT snack!
They combine good-for-you ingredients with hunger busting oats and the result is a breakfast / snack / afterschool snack that not only tastes delicious, but actually helps you stay full.
It’s hard enough to find a gluten free snack worthy of eating, something that doesn’t crumble in your hand or taste like cardboard in a fancy package, but this is one fits the bill. In fact, it will delight every member in your household, whether gluten free or not.
And did I mention it’s super low fat too? With just 2 Tbls. of coconut oil, there’s very little fat, but still enough that it doesn’t taste low fat.
They’re moist, easy to make and even easier to freeze for later. (A quick reheat in the microwave would have these muffins on your table in no time.)
Here are some of my other tips for making these gluten free blueberry oatmeal muffins:
[icon type=”vector” icon=”brankic-icon-cake” size=”32″ hover_animation=”border_increase” ]Let the oats sit overnight with the milk
Overnight is a long time and it’s so easy to just skimp on the time and try to do it for just a few hours. Believe me, it is tempting, but let them sit and soak up the milk for at least 8 hours. The result is well hydrated oats, which makes a moist muffin.
[icon type=”vector” icon=”brankic-icon-cake” size=”32″ hover_animation=”border_increase” ]The blueberries can be folded in
Unlike pretty much any other gluten free recipe, with this one, you can deviate a little from the written recipe (But just on this part!). I added the blueberries as a topping on each muffin before baking, but you could fold them into the batter if you wanted. The trick is to do it very, very lightly to prevent them from breaking and making your whole muffin blue.
[icon type=”vector” icon=”brankic-icon-cake” size=”32″ hover_animation=”border_increase” ]Watch the baking time
The baking time could take up to 30 minutes. Depending on your oven and the conditions, they may take the full time. The toothpick test will let you know for sure when they’re done.
[icon type=”vector” icon=”brankic-icon-cake” size=”32″ hover_animation=”border_increase” ]Spray the pan well
Give your pan a good spray otherwise, the muffins may stick and you’ll break all your blueberries when trying to remove them.
The next time you’re looking for a mid-morning or afternoon snack, look no further than these muffins. Better yet, make 2 batches and freeze the second one for the times when hunger strikes.
Gluten Free Blueberry Oatmeal Muffins
- 2 ½ cups old fashioned oats
- 1 ½ cups milk dairy or non-dairy
- 1 egg beaten
- 1/3 cup maple syrup
- 2 Tbls. coconut oil melted
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 tsp. lemon zest
- ¾ cup fresh blueberries
- In a large bowl, combine the oats and the milk. Wrap and refrigerate overnight.
- Preheat oven to 375 F. Spray a 12 cup muffin pan with cooking spray.
- In the large bowl with the oats and milk, add all remaining ingredients, except the blueberries. Stir until combined.
- Fill each muffin tin ¾ full of batter.
- Place 7 – 8 blueberries on each muffin and press in gently.
- Bake for 27 – 30 minutes or until a toothpick tests clean.
These muffins freeze well, simply wrap individual muffins in plastic wrap and freeze.
How about some melt-in-your-mouth rolls? Head over to that recipe next! The Very Best Gluten Free Dairy Free Dinner Rolls