Indulge in the goodness of delicious Gluten-Free Oatmeal Blackberry Muffins! This healthy homemade recipe offers quick and easy baking, all in one bowl. Packed with nutritious whole food ingredients and absolutely no refined sugars, these muffins are the epitome of deliciousness.
These Blackberry Muffins are made with juicy blackberries and fresh lemon juice to make an incredibly delicious oatmeal muffins that is always a crowd pleaser! Get ready to savor the best gluten-free blackberry muffin ever.
Looking for more oatmeal gluten-free breakfast recipes? These Healthy Banana Blueberry Oatmeal Muffins are one of my most popular recipes! Also, this Ultimate Oat Flour Banana Bread and these Healthy Blueberry Oatmeal Breakfast Bars are must haves in your gluten-free recipe box!
WHY YOU’LL LOVE THIS OATMEAL MUFFIN RECIPE
They're fresh, flavorful, and undoubtedly the best way to enjoy this classic breakfast treat with a gluten-free twist! Plus, they're a healthier option that lets you savor the summertime goodness of blackberries guilt-free.
- Gluten-Free: Perfect for those with gluten sensitivities or preferences, these muffins offer a tasty treat without the gluten.
- Quick & Easy Baking: With a simple one-bowl preparation, these muffins are a breeze to make, saving you time and effort.
- Healthy: Filled with wholesome, nutrient-rich ingredients, these muffins contribute positively to your well-being.
- Crowd-Pleaser: Loved by everyone, whether they're following a gluten-free diet or not, these muffins are sure to impress at gatherings.
- No Refined Sugars: Free from refined sugars, these muffins prioritize your health while still satisfying your sweet cravings.
- The Best Blackberry Muffin: Bursting with the natural sweetness of blackberries, these muffins are a delightful explosion of delicious flavor in every bite.
INGREDIENTS
- Eggs
- Maple Syrup
- Greek Yogurt
- Coconut Oil
- Vanilla
- Oat Flour (gluten-free oats ground into a fine flour)
- Baking Powder
- Baking Soda
- Salt
- Lemon
- Blackberries
RECIPE INSTRUCTIONS
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare a muffin tin with muffin liners or grease the cups with a bit of oil to prevent sticking.
- Whisk together the eggs, pure maple syrup, Greek yogurt, melted coconut oil, and vanilla extract in a large bowl until well combined.
- Add the oat flour, baking powder, baking soda, and kosher salt to the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Do not overmix; a few lumps are fine.
- Stir in the lemon zest and lemon juice to the batter. The citrusy aroma will enhance the flavor of the muffins.
- Fold in the fresh blackberries, ensuring they are evenly distributed throughout the batter.
- Fill each muffin cup with the batter until about ¾ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The exact baking time may vary depending on your oven, so keep an eye on them.
GLUTEN-FREE BAKING TIP
Note: If you're new to gluten-free baking, be aware that the texture might be slightly different from traditional muffins due to the oat flour. Oat flour can sometimes result in a denser texture, which is perfectly normal for gluten-free baked goods.
Note: Oats themselves are often gluten-free, but cross-contamination during processing is common. Look for certified gluten-free oats and oat flour if baking for someone with celiac disease or high sensitivity to gluten. To learn more about ensuring your oats are gluten-free, here is a very informative article from The Gluten Intolerance Group.
SUBSTITUTIONS
- Pure Maple Syrup: Honey can be used as a substitute for maple syrup.
- Whole Unsweetened Greek Yogurt: To make it dairy-free, you can use coconut milk yogurt or another plant-based yogurt alternative.
- Coconut Oil: Substitute melted butter or a neutral-flavored oil like vegetable or canola oil.
- Oat Flour: If you're looking for a different flour, try almond flour or a gluten-free all-purpose flour blend. Keep in mind that the texture and taste may differ slightly.
HOW TO MAKE OAT FLOUR
- Blend: Put gluten-free old-fashioned oats in a blender.
- Grind: Blend until powdery like flour.
- Store: Keep in a sealed container.
Enjoy your homemade oat flour!
FREQUENTLY ASKED QUESTIONS
Adding ingredients like yogurt, applesauce, or mashed bananas can help retain moisture in your muffins.
Absolutely! Allow the muffins to cool completely, then individually wrap them in plastic wrap and store them in a freezer-safe bag. Thaw in the refrigerator or microwave when ready to eat.
Store them in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
📖 Recipe
Gluten-Free Oatmeal Blackberry Muffins
Equipment
- Large Mixing Bowl
- Muffin Pan
- Muffin Liners
- Measuring Cups
- Mixing Spoon
Ingredients
- 1 ½ cups blackberries halved, fresh or frozen
- 2 eggs
- ¼ cup whole unsweetened Greek yogurt
- ½ cup maple syrup or honey
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- 2 cups oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest and juice from one lemon
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Prepare a muffin tin with muffin liners or grease the cups with a bit of oil to prevent sticking.
- Whisk together the eggs, pure maple syrup, Greek yogurt, melted coconut oil, and vanilla extract in a large bowl until well combined.2 eggs, ¼ cup whole unsweetened Greek yogurt, ½ cup maple syrup, ¼ cup coconut oil, 1 teaspoon vanilla
- Add the oat flour, baking powder, baking soda, and kosher salt to the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Do not overmix; a few lumps are fine.2 cups oat flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Stir in the lemon zest and lemon juice to the batter. The citrusy aroma will enhance the flavor of the muffins.Zest and juice from one lemon
- Fold in the fresh blackberries, ensuring they are evenly distributed throughout the batter.1 ½ cups blackberries
- Fill each muffin cup with the batter until about ¾ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The exact baking time may vary depending on your oven, so keep an eye on them.
Notes
Easy Oat Flour Instructions:
- Blend: Put gluten-free old-fashioned oats in a blender.
- Grind: Blend until powdery like flour.
- Store: Keep in a sealed container.
Nutrition
Nutritional Disclaimer
The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.
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