Gluten-Free Mini Blueberry Muffins
This easy recipe for gluten-free mini blueberry muffins (yields 24 mini muffins) comes together quickly in one bowl. They’re the perfect bite-sized snack or lunch box treat for kids. Recipe is made with gluten-free oat flour and dairy free, too!
This post was originally published with the title “One-Bowl Blueberry Mini-Muffins”, we’ve changed the name and updated it to improve the post but it’s the same great recipe!
About this Gluten-Free Mini Blueberry Muffins Recipe
I’m a big believer that gluten-free recipes don’t have to be overly complicated to be totally & completely delicious!
And these gluten-free mini blueberry muffins, with easy-to-find ingredients and minimal prep steps, are the ultimate easy one-bowl muffin recipe.
Scented with vanilla and cinnamon, bursting with bright berries, and naturally sweetened with just a hint of maple syrup – these cute little muffins are perfect for a snack, healthy dessert, or fun brunch table addition.
The recipe is super forgiving so you can customize it to suit your taste – swap in a different type of berry, change oat flour to almond flour, make them mini or regular size, or even add more maple syrup for a sweeter treat.
You can also make them with fresh or frozen berries, so even when they’re not in season you can still whip up a batch anytime!
These mini-muffins pack perfectly into lunch boxes (and they’re also the perfect size for little ones who can’t handle a giant-sized muffin). Plus, one or two (or let’s be honest, three) make an excellent afternoon snack no matter what age you are!
Process & Tips
The best part about this recipe is that all the ingredients can be mixed together in one bowl, keeping clean up (and dirty dishes) very minimal.
You can use a cookie scoop (or a large tablespoon) to scoop the batter into a greased muffin tin, and then they’re off to bake for 20-25 minutes.
Really, the hardest part is waiting for them to cool before taking that first bite.
Enjoy them cold from the fridge, at room temperature, or warmed up with a little melted butter (traditional or plant-based) and honey drizzled on top.
Want to make these full-size muffins? Try these regular size gluten-free blueberry muffins instead!
Can You Use Frozen Blueberries in Muffins?
Yes! Frozen or fresh work equally well in this muffin recipe.
Note that if you’re using frozen blueberries the juice may “stain” the batter.
You can avoid this by rinsing the frozen blueberries before adding to the batter.
What Makes These Gluten Free Muffins Rise?
These muffins rely on baking soda for rise, along with a little extra help from the eggs!
Best Types of Flour for Gluten Free Muffins
There are so many gluten free flour mixes and options on the market, but to keep this recipe easy and accessible (even if you don’t have a specialty store nearby) we use almond flour or oat flour.
You can make your own gluten-free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms.
Or purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online.
Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.
Ingredients & Modifications
Blueberries: You can use either fresh or frozen blueberries, both work great for this muffin recipe. You can even swap out the blueberries for another berry too, like raspberries or blackberries, to mix it up.
Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let us know how it turns out!
Coconut oil: I used melted coconut oil in this recipe. You can substitute any neutral flavored oil in its place, such as avocado or canola.
Unsweetened applesauce: The applesauce adds subtle sweetness and helps keep these muffins tender and moist.
Pure maple syrup: I like the flavor of maple syrup in this recipe but you can also use honey as an alternative refined sugar free sweetener. You can add a bit more maple syrup if you prefer a sweeter muffin.
Cinnamon: The small amount of cinnamon in this recipe pairs so well with the other flavors (plus it’ll make your whole house smell amazing as they bake!).
Pure vanilla extract: Together with the maple syrup and cinnamon, the vanilla extract helps give that extra dessert type of feeling to this recipe.
Almond flour or gluten-free oat flour: I often use almond flour as a gluten-free option. Whole wheat flour or oat flour may be used in its place. For paleo blueberry muffins be sure to use almond flour.
Baking soda: Together, with the eggs, the baking soda helps these gluten free muffins rise.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Tip: look for individual serve unsweetened applesauce cups for this recipe. Each cup is typically ⅓ cup, the exact amount you need for this recipe without any wasted or leftover.
How to Store & Freeze Leftover Mini Muffins
Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days.
If you live in a high humidity environment, I recommend refrigerating your blueberry muffins after baking.
Past 4 days you’ll want to freeze any leftover muffins. I like to store mine in a sealed ziptop bag or freezer friendly container for up to 2-3 months.
These have been so popular around here I’ve been making double batches and freezing half for later in the week.
They can actually go directly from the freezer into a lunch box and will defrost by lunch (love that!).
Gluten-Free Mini Blueberry Muffins
- ⅓ cup coconut oil, melted
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cup oat flour*
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 cup fresh blueberries
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
- Add the oat flour, baking soda, salt, and cinnamon. Stir until well incorporated.
- Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.
- Spoon 1 heaping tablespoon of the batter into a greased mini muffin tin. Top with three blueberries, then continue filling two muffin pans with the batter.
- Bake for 12-15 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.