Gluten-free Blueberry Muffins

February seems an odd time of year to be making blueberry muffins, but there was a sale on fresh blueberries at the grocery a while ago, and I decided to experiment.  I recently discovered Bob’s Red Mill Gluten-Free Oat Flour, and have been using it in various recipes.  The combination of oats and blueberries in muffins is simply delicious.

These blueberry muffins are moist and lightly sweet, unlike their sugary counterparts you can often see at the store and are best enjoyed warm with a dollop of butter. The recipe makes 12 muffins.

Gluten-free Blueberry Muffins Ingredients

• 1 cup gluten-free oat flour
• 1/4 cup finely ground flax seed
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1 6-oz container vanilla yogurt (I used soy yogurt)
• 1/2 cup unsweetened applesauce
• 1/4 cup light oil
• 2 eggs, warmed to room temperature
• 1 tsp vanilla
• 1 cup fresh blueberries (or thawed & drained frozen blueberries)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins with 12 paper liners.
2. In a medium mixing bowl, combine all dry ingredients, from oat flour to salt.
3. In a large mixing bowl, combine brown sugar, yogurt, applesauce, oil, eggs, and vanilla.
4. Add dry ingredients to wet ingredients. Stir to combine.  Fold in blueberries.
5. Using an ice cream scoop, spoon batter into prepared muffin tins.
6. Bake at 350 degrees Fahrenheit for 20 minutes, or until muffins are light brown and spring back to the touch. Remove from oven and allow them to cool in the pan for 5 minutes before removing to a rack to cool completely.

These muffins freeze well and are a handy breakfast item or after school treat on busy days.  They are also nutritious, which makes me feel even better about serving them to my kids.  Enjoy!

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