Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
Are you ready to indulge in a scrumptious treat that’s both wholesome and satisfying? These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are the perfect solution for those who crave a delicious breakfast or snack without the gluten and dairy. Packed with nutrient-dense ingredients, these muffins are not only easy to make but also a fantastic way to sneak in some healthy oats and antioxidant-rich blueberries. Trust me, whether you’re gluten-free or just looking to try something new, these muffins will quickly become a favorite in your household!
Reasons to Love Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
There are countless reasons to adore these delightful muffins! Here are just a few:
- Healthy Ingredients: Made with quick gluten-free oats and fresh blueberries, these muffins are packed with fiber and antioxidants.
- Simple to Make: With straightforward steps and minimal prep time, you’ll have a batch of muffins ready to go in no time.
- Versatile: These muffins are perfect for breakfast, snacks, or even dessert, making them an all-around winner.
- Free from Common Allergens: They are gluten-free and dairy-free, making them suitable for those with dietary restrictions.
What to Buy
To make these delightful Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins, gather the following ingredients:
- 1 1/2 cups quick gluten-free oats: Look for certified gluten-free oats to ensure safety.
- 1 cup unsweetened almond milk: A great dairy alternative that keeps the muffins moist.
- 1/2 cup brown sugar, packed: Adds sweetness and moisture to the muffins.
- 2 tbsp honey: Natural sweetener that complements the flavors beautifully.
- 1/2 cup unsweetened applesauce: Acts as a binder and adds moisture without dairy.
- 2 large egg whites: Provides structure without the fat of whole eggs.
- 1 tbsp coconut or canola oil: A little fat helps keep the muffins tender.
- 1 tsp vanilla extract: Enhances the overall flavor profile.
- 2/3 cup Bob’s Red Mill Gluten Free All Purpose Flour: This blend ensures the muffins rise perfectly.
- 1 tsp baking powder: Helps the muffins to rise and become fluffy.
- 1/2 tsp baking soda: Works with the acid in the applesauce to create a light texture.
- 1/2 tsp salt: Balances the sweetness of the muffins.
- 1 cup fresh blueberries: Bursting with flavor, they are the star of the show!
- Baking spray: For greasing the muffin tin to prevent sticking.
What’s in the Gear List
Before you start baking, make sure you have the following gear on hand:
- Muffin tin: Standard or silicone muffin tins work well.
- Mixing bowls: One large bowl for wet ingredients and one for dry ingredients.
- Whisk: For combining ingredients smoothly.
- Measuring cups and spoons: Accurate measurements are essential for baking success.
- Spatula: To gently fold in the blueberries and ensure everything is well mixed.
- Cooling rack: To cool the muffins properly after baking.
Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins: Step-by-Step Guide
Ready to bake? Let’s get started on these delicious muffins!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This step is crucial to ensure your muffins bake evenly and rise beautifully.
Step 2: Prepare Your Muffin Tin
Lightly grease a muffin tin with baking spray or line it with muffin liners. This will prevent the muffins from sticking and make cleanup a breeze.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of unsweetened almond milk, 1/2 cup of brown sugar, 2 tablespoons of honey, 1/2 cup of unsweetened applesauce, 2 large egg whites, 1 tablespoon of coconut or canola oil, and 1 teaspoon of vanilla extract. Whisk these ingredients together until well combined.
Step 4: Combine the Dry Ingredients
In another bowl, mix together 1 1/2 cups of gluten-free oats, 2/3 cup of Bob’s Red Mill Gluten Free All-Purpose Flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir to combine.
Step 5: Combine Wet and Dry Ingredients
Pour the dry mixture into the bowl with the wet ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Add the Blueberries
Gently fold in 1 cup of fresh blueberries, being careful not to crush them. This is where the muffins get their burst of flavor!
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer them to a cooling rack to cool completely. Enjoy them warm or store them for later!
In-Season Swaps
If you’re looking to get creative or use what’s in season, consider these swaps:
- Other Berries: Substitute blueberries with raspberries, strawberries, or blackberries.
- Banana: Replace applesauce with mashed ripe bananas for a different flavor.
- Maple Syrup: Swap honey for maple syrup for a unique taste.
- Spices: Add cinnamon or nutmeg for a warm, spiced version of these muffins.
Steer Clear of These
When making your Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins, avoid the following:
- Regular wheat flour, as it will not maintain the gluten-free nature of the recipe.
- Sweetened almond milk or other sweetened plant milks, as they can make the muffins overly sweet.
- Frozen blueberries, which may make the batter too watery and result in soggy muffins.
- Using whole eggs instead of egg whites, as this alters the texture of the muffins.
How to Store & Reheat
To keep your muffins fresh and delicious:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep them in the fridge for up to a week.
- Freezer: Freeze muffins in a single layer, then transfer to a zip-top bag for up to 3 months.
- Reheat: Warm in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Common Qs About Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
Can I use quick oats instead of rolled oats?
Yes, quick oats work perfectly in this recipe! They provide the right texture and consistency for the muffins.
Can I substitute something for the egg whites?
If you need an egg substitute, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg white) or applesauce as an alternative.
What if I don’t have almond milk?
You can use any other non-dairy milk like oat milk, soy milk, or coconut milk as a substitute without affecting the flavor much.
Why are my muffins dense?
Dense muffins can result from overmixing the batter or not using enough leavening agents. Make sure to mix gently and measure your baking powder and baking soda accurately!
Time to Try It
Now that you have all the information, it’s time to roll up your sleeves and whip up a batch of these delightful Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins. With their tender crumb, sweet bursts of blueberries, and wholesome ingredients, these muffins are sure to become a staple in your kitchen. Enjoy them fresh out of the oven, packed in lunchboxes, or as an afternoon snack. Happy baking!
Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Lightly grease a muffin tin with baking spray or line it with muffin liners.
- Step 3: In a large mixing bowl, combine almond milk, brown sugar, honey, applesauce, egg whites, oil, and vanilla extract. Whisk until well combined.
- Step 4: In another bowl, mix together oats, gluten-free flour, baking powder, baking soda, and salt. Stir to combine.
- Step 5: Pour the dry mixture into the wet ingredients and gently fold until just combined.
- Step 6: Gently fold in the blueberries.
- Step 7: Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Step 8: Bake for 18-20 minutes, or until a toothpick comes out clean.
- Step 9: Let cool for 5 minutes, then transfer to a cooling rack.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze muffins in a single layer for up to 3 months.
