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Life Changing Bakery-Style Blueberry Muffins (gluten-free)

January 3, 2021

Life Changing Bakery-Style Blueberry Muffins made with gluten-free and nut-free ingredients for a healthier twist on a classic blueberry muffin recipe.Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe.

It is a bold statement to say that these muffins will change your life. But I am 100% certain that these healthier bakery-style blueberry muffins are life changing.

They have a fluffy cakey center and the muffin top is perfectly golden brown and even as that little crunchy texture on the edges. The muffins are oozing with blueberries in each bite and I love that these blueberry muffins are overly sweet either.

This bakery-style muffin recipe also happens to be gluten-free, nut-free and has no refined sugar. You will notice I use butter in them as well in combination with coconut oil. You can absolutely use more oil instead of butter if you prefer. But I think that the combination here really nails the flavor and consistency that we are going for. Additionally you can use a dairy-free butter if you prefer or ghee!

If you are feeling real fancy – feel free to sprinkle some extra coarse sugar on top before baking for the full on bakery texture.

I hope you guys love these muffins as much as I do! I can’t wait to hear what you think – let us know in the comments below.

Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe.

What ingredients you need to make the best healthy bakery-style blueberry muffins:

  • Melted butter – or use ghee or more oil but I love the combo of both
  • Melted coconut oil
  • Coconut sugar –  you can also do a mix of brown sugar and cane sugar too
  • Eggs – flax eggs should work too
  • Yogurt of choice – dairy or non-dairy both work well
  • Vanilla extract
  • Non-dairy milk – any variety. Just not the canned full-fat one because it is too clumpy
  • Gluten-free oat flour – spelt flour works too if not gluten-free
  • Cinnamon
  • Blueberries – fresh or frozen but not thawed

How to make gluten-free blueberry muffins:

  1. Preheat oven to 425 degrees and line a muffin tin with muffin liners
  2. Mix together the melted butter, oil, sugar, eggs, yogurt, vanilla and milk together until combined
  3. Add in the flour, baking powder and cinnamon and mix until completely combined (the batter will be thick) then fold in the blueberries
  4. Divide batter between each muffin cup, filling all the way to the top
  5. Bake at 425 for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 and to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. (I usually stick a toothpick in the center and if it comes out clean, they are done)
  6. Allow muffins cool for 10 minutes in pan then enjoy!

A few of my other favorite healthy muffin recipes: 

Healthy Chocolate Peanut Butter Banana Muffins

The Best Paleo Cinnamon Roll Muffins

Chocolate Chip Oatmeal Muffin Tops (gluten-free)

Deliciously Healthy Pumpkin Corn Muffins (gluten-free)

Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe.Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe.

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Life Changing Bakery-Style Blueberry Muffins (gluten-free)

Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe. 3 cups gluten-free oat flour 3.5 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/3 cup melted butter 1/3 cup liquid coconut oil 1 cup coconut sugar 2 large eggs, at room temperature 1/3 cup coconut yogurt 1 cup milk 1 teaspoon pure vanilla extract 1 and 1/2 cups (170g) fresh or frozen blueberries (do not thaw) optional: coarse sugar for sprinkling Preheat oven to 425 degrees F and line a muffin tin with muffin liners Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. Allow to cool for 10 minutes in pan before serving. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Life Changing Bakery-Style Blueberry Muffins made with gluten-free ingredients for a healthier twist on a classic blueberry muffin recipe.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 9 muffins 1x
Scale

Ingredients

  • 1/3 cup melted butter, slightly cooled (you can use ghee or oil too but I love the combo!)
  • 1/3 cup melted coconut oil, slightly cooled
  • 1 cup coconut sugar
  • 2 eggs (flax eggs should work too)
  • 1/3 cup yogurt of choice (dairy or non-dairy!)
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk
  • 3 cups gluten-free oat flour (spelt flour works too if not gf)
  • 3.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1.5 cups organic blueberries (fresh or frozen – not thawed)

Instructions

  1. Preheat oven to 425 degrees and line a muffin tin with muffin liners
  2. Mix together the melted butter, oil, sugar, eggs, yogurt, vanilla and milk together until combined
  3. Add in the flour, baking powder and cinnamon and mix until completely combined (the batter will be thick) then fold in the blueberries
  4. Divide batter between each muffin cup, filling all the way to the top
  5. Bake at 425 for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 and to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. (I usually stick a toothpick in the center and if it comes out clean, they are done)
  6. Allow muffins cool for 10 minutes in pan then enjoy!

Notes

*Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well too for longer

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15 Responses

  1. These were great! I didn’t have a jumbo muffin tin so I did 12 regular muffin size muffins and cooked them 5 minutes less. Also used applesauce instead of butter. Thank you!

  2. These were delicious! I made these in a mini muffin tin and cooked them at 425 for 12 min and they turned out great!

  3. I made these last night and my husband cannot get over the fact that they are gluten free and refined sugar free. Followed your recipe exactly and they came out perfect!

  4. These are amazing. I was about 1/4 cup short on oat flour, so I subbed in a little collagen and they turned out great. Husband is a big fan too! Light and fluffy with crispy edges on top 👌🏽

  5. I just made these muffins, and they are incredible!! I followed the recipe exactly and they came out perfect!!

  6. Hi These look great but I don’t have any yogurt. Do you think could sub apple sauce instead? Or any other dairy-free option you can recommend?TY

  7. These muffins truly are life-changing! Thank you so much for sharing! I did half oat flour and half spelt and it came out great! Also, the second time I put 3 teaspoons instead of 3.5 of baking powder and they still came out as fluffy! Eating them with Almond butter on top is really great as well.

  8. these were actually the BEST blueberry muffins I have EVER had. Exactly like a bakery but BETTER!! Thank you for the recipe!

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