These Blueberry Oat Flour Muffins are soft, fluffy, and perfectly moist with a tender crumb. Made with oat flour, Greek yogurt, and bursting with juicy blueberries, they’re an easy gluten-free muffin you’ll want to bake again and again.
Freshly baked muffins make a great make-ahead breakfast, and these Blueberry Oat Flour Muffins have become a staple. The Greek yogurt keeps them light and tender so they rival bakery-style muffins.
They use just a handful of real-food ingredients, are naturally gluten-free when made with certified gluten-free oat flour, and are studded with juicy blueberries.
This one-bowl recipe comes together in about 10 minutes, making it ideal for meal prep breakfasts and easy snacks. They freeze well, so bake a batch and stash extras in the freezer for busy mornings.
Why you’ll love this recipe
- Soft, fluffy texture. Oat flour and Greek yogurt create a tender, bakery-style crumb.
- Simple ingredients. Made with real-food ingredients that are easy to find.
- Gluten-free option. Use certified gluten-free oat flour for a gluten-free muffin everyone will enjoy.
- One-bowl, quick prep. Mix everything in one bowl in about 10 minutes.
- Great for meal prep. Bake, refrigerate, or freeze for convenient breakfasts and snacks.
Recipe ingredients
- Oat flour. Use store-bought or homemade oat flour (see notes). If gluten-sensitive, choose certified gluten-free oat flour.
- Maple syrup. Naturally sweetens the muffins; honey works as a substitute.
- Greek yogurt. Adds moisture and helps create a light texture. Swap with plant-based yogurt for a dairy-free option.
- Eggs. Provide structure; this recipe uses two eggs.
- Oil. Keeps the muffins tender and moist.
- Leavening. Baking powder and baking soda for lift.
- Blueberries. Fresh or frozen; toss with a tablespoon of oat flour before folding in to prevent sinking.
See the recipe card below for exact quantities.
How to make this recipe
This recipe is straightforward and fast—everything mixes in one bowl. Prep time is about 10 minutes and bake time is short.
Pro tip: Toss the blueberries with 1 tablespoon of oat flour before adding them to the batter to prevent sinking.
Full step-by-step instructions are in the recipe card below.
Tips for success
- Measure oat flour using the spoon-and-level method for accurate results.
- Use room-temperature eggs and yogurt for even mixing.
- Do not overmix the batter to keep muffins light.
- Toss blueberries with oat flour before folding in to prevent them sinking.
- Cool muffins completely before removing liners for best texture.
Recipe FAQs
Yes. Toss them with 1 tablespoon oat flour and fold them in directly from frozen. Don’t thaw them first, or they will color the batter.
Oat flour is naturally gluten-free, but choose certified gluten-free oat flour if you have a gluten sensitivity or allergy.
Yes. Pulse rolled oats in a blender or food processor until finely ground.
Storage Tips
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Because they contain Greek yogurt, refrigeration after a couple of days is preferred.
Freezing Instructions
Freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
More muffin recipes you’ll love:
- Almond flour banana blueberry muffins
- Double chocolate zucchini oat flour muffins
- Carrot oat muffins
- Oat flour banana muffins
- Pumpkin oat muffins
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share what you made.
Blueberry Oat Flour Muffins
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Equipment
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Standard muffin pan
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Paper liners
Ingredients
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1/3 cup oil
- 1.5 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries
Instructions
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Preheat oven to 350°F (175°C). Line a standard muffin pan with 12 paper liners.
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Whisk together eggs, maple syrup, Greek yogurt, and oil until combined.
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Add oat flour, baking powder, baking soda, and salt. Whisk until smooth and no lumps remain.
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Toss blueberries with 1 tablespoon oat flour, then fold gently into the batter.
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Scoop batter evenly into the 12 muffin cups. Bake 15–18 minutes, or until a toothpick comes out with moist crumbs.
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Cool in the pan on a wire rack for 10 minutes, then remove muffins and cool completely before serving.
Notes
- Pro tip: Toss blueberries with 1 tablespoon oat flour before folding them into the batter to prevent sinking.
- Substitute maple syrup with honey if desired.
- Make oat flour at home by blending rolled oats until finely ground.
- Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator up to 5 days, or freeze for up to 3 months.
Nutrition
Nutrition is estimated and intended as a guideline only.