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!
Course Dessert, Snack
Diet Gluten Free, Vegetarian
Keyword gluten free muffins, mini blueberry muffins
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.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online.**Make sure your oats are labeled gluten-free if that's important to you.Add a bit more maple syrup if you prefer a sweeter muffin.Nutrition information calculated using oat flour.For more ingredients & modifications, see the full blog post above.Want to make these full-size muffins? Try these regular size gluten-free blueberry muffins instead.