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

  1. In a large bowl, sift together flours and baking powder. Add oats and cinnamon.
  2. In a small bowl, whisk eggs, add in coconut oil, vanilla extract and maple syrup.
  3. Pour wet mixture in with dry and stir.
  4. Add in the apple sauce, then the almond milk.
  5. Blend until smooth batter is reached.
  6. Add blueberries.
  7. Pour into lined muffin tin and bake at 350F for 22-25 minutes.
  8. Enjoy with unsweetened cocoa almond milk….Mmmm,  yum!
Emily Smith
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  1. 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.

  2. 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!

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