Gluten-Free Blueberry Oatmeal Muffins
It’s been a busy week. A week where slowing down just didn’t seem possible. But now it’s the weekend and that means letting your hair down, lounging at the pool, and just plain old having fun. Mr. Smith’s sister (my sister-in-law!) is here in Ottawa, she arrived yesterday afternoon from North Carolina and we’re so happy to have her. It’s her first time meeting Little A!! They are getting along wonderfully and of course, she’s as taken with him as we are 🙂
This morning we were up bright and early, so we kick started the day with some freshly baked blueberry oatmeal muffins. As I mentioned in this post, we’ve got colanders of yummy berries in the fridge, so adding them into a batch of muffins is quick, easy, and healthy.
Blueberries are rich in anti-oxidants and neutralize free radicals – they are a definite superfood and taste so delicious on their own or in salads and baking. So eat up!
Well friends, I’m out for the weekend – time to relax and chill out! Hope you have a fabulous one 🙂
p.s Happy Father’s Day weekend! To my very special husband, you’re the best dad ever!! x
Gluten-Free Blueberry Oatmeal Muffins
Makes 12 large muffins
1 cup of brown rice flour
1 cup of buckwheat flour
1 cup of gluten-free oats
1 tsp baking powder
1 Tablespoon of cinnamon
1 tsp natural vanilla extract
1/3 cup of pure maple syrup
1/2 cup of unsweetened apple sauce
1/2 cup of almond milk
1/2 cup of coconut oil (liquid form)
2 eggs
1 1/2 cups of fresh blueberries
- In a large bowl, sift together flours and baking powder. Add oats and cinnamon.
- In a small bowl, whisk eggs, add in coconut oil, vanilla extract and maple syrup.
- Pour wet mixture in with dry and stir.
- Add in the apple sauce, then the almond milk.
- Blend until smooth batter is reached.
- Add blueberries.
- Pour into lined muffin tin and bake at 350F for 22-25 minutes.
- Enjoy with unsweetened cocoa almond milk….Mmmm, yum!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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those muffins look like they need to be invited to our saturday brunch – yum!
Looks so delicious… want to make some right now.
Perfect breakfast muffin! Yum! Have a fabulous weekend, Emily!
What a great breakfast muffin, filled with healthy goodness. I love berries of all kinds and this recipe would go good wiht all of them.
These look so good!! Have fun with your sister in law!
Jayme & Mendi @ Her Late Night Cravings
I’m gluten/dairy -free so I will definitely be trying this! Looks so yummy!Happy to have found your beautiful blog :)xo Brunch at Saks
Mmmmm these muffins have me craving… Muffins 😀
Love it!
Cheers
CCU
Yum Yum! I just love blueberry muffins, they are my favorites!
This looks so YUMMY!!! Great breakfast.
Yum yum yum!
Hi Emily 🙂
Nice to meet you.
Yummy recipe and wonderful blog!
Byeeee
Erika
Wow this looks delicious – BEAUTIFUL pic too! xo
These look so good. My husband has been wanting to eat less carbs for breakfast (all we eat now are cereal and toast) so these look like a great option!
These muffins are gorgeous, Emily! Thank you for sharing on Fit and Fabulous Fridays!! I hope you had a lovely week! 🙂