Blueberry Chocolate Chip Oat Flour Muffins

These blueberry chocolate chip oat flour muffins are moist, easy to make and made in one bowl. They’re naturally gluten free, dairy free friendly and perfect for a mid day snack or on the go breakfast. Made with simple, everyday ingredients.

Oat flour is one of my favorite gluten free flours to bake with because of how fluffy the texture turns out and the combination of chocolate chips and blueberries really takes these to the next level.

These gluten free muffins are naturally dairy free, soft, fluffy and can easily be made refined sugar free. These muffins have no banana, though I do love a good banana muffin, but have a perfectly sweet flavor and just the right amount of chocolate

Oat flour is good to use in baking like banana bread, cookies and even pancakes. It creates a really fluffy texture because it has a higher protein content than other gluten free flours. If you love this recipe, try my almond flour blueberry muffins or peanut butter blondies next!

Notes before we get started!

• I like baking just 6 muffins in the tray at a time because it helps circulate the air better and helps the muffins rise. I have two muffin trays so it’s not a pain, but if you just have one, you can bake all 12 at a time.
• Before adding the batter to the muffin tray, you want to let it rest for about 10 minutes. This will help the muffin batter become thicker and will yield fluffier muffins.

How to make oat flour muffins

Preheat the oven to 425 degrees Fahrenheit. Line a 12 cavity muffin tray with liners and set aside.

In a large mixing bowl, whisk together all wet ingredients until smooth.

Add in the dry ingredients (aside from the chocolate and blueberries), making sure to spoon and level the flour, don’t scoop from the bag. Whisk until smooth. Fold in the chocolate chips and blueberries.

Let the batter rest for 10 minutes. This will help it thicken and will yield fluffier muffins. After 10 minutes, scoop into the muffin tray. I fill them pretty close to the top, then add more blueberries and chocolate chips.

Bake for 5 minutes, then decrease the temperature to 350 and bake an additional 18-22 minutes or until a toothpick comes out clean.

Let cool in the tray for 10 minutes, then remove and let finish cooling on a wire rack. Enjoy and try my gluten free chocolate chip muffins or gluten free bagel bites next!

Key ingredients

OAT FLOUR. These oat flour muffins of course have a base of oat flour! I recommend using store bought oat flour because it has a finer texture than homemade and will yield a fluffier texture. Just be sure to use certified gluten free oat flour if you have or are cooking for someone with Celiac.

EGGS. You need two large eggs. They will help the muffins rise and add some moisture. I have not tested these without eggs, but I would suggest a store bought egg replacer or two flax eggs.

MILK. I used cow’s milk here, but you can use soy, almond etc. with no problem. If using a non-dairy milk, I usually opt for an unsweetened version.

SUGAR. I used a mix of white and light brown sugar, which help keep the muffins fluffy, but also add a bit more moisture and flavor from the molasses in the brown sugar.

GREEK YOGURT. I love baking with greek yogurt because it adds so much moisture. You can opt for a dairy free greek yogurt like the one from Kite Hill if you prefer.

How to store

These gluten free oat flour muffins will keep at room temperature for about 3 days. I suggest keeping them on a plate covered with foil so they won’t dry out but won’t get too soggy!

You can also freeze these muffins! Be sure to let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. I like to reheat in the oven until warm through the center.

Frequently asked questions

Are oat flour muffins healthy?

These muffins are made with simple ingredients like oat flour (which is just ground up oats!), eggs, greek yogurt and even have 7 grams of protein per serving.

Can I substitute oat flour for all purpose flour?

Generally, no. When using speciality flours like oat, almond, coconut etc. I always recommend following a recipe that already calls for that flour. Oat flour absorbs wet ingredient differently than all purpose flour, so I generally don’t recommend a 1:1 swap.

Can I make them refined sugar free?

These muffins call for a mix of white sugar and light brown sugar. I do not recommend subbing for any liquid sweeteners, but you can try subbing both the white and brown sugars for coconut sugar. The texture will be a bit different and the muffins will be darker, but still delicious!

Try these snack recipes next!

• Gluten Free Zucchini Bread
• Gluten Free Blueberry Muffins
• Protein Banana Bread
• Matcha Muffins
• Gluten Free Strawberry Muffins
• Gluten Free Carrot Cake Muffins
• Almond Flour Banana Muffins

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