Normally I don’t LOVE to claim things are the best, especially in my line of work. However, when I’m able to make a normally calorie-laden blueberry Muffins both nutritious and incredible, I get a little excited. Even more thrilled when I somehow was able to make these healthy blueberry muffins both gluten free AND dairy free so that everyone can enjoy them. Jumping for joy over here!

I first made these beautiful blueberry oatmeal muffins when I needed them the most: a few days after I came down with an absolutely dreadful post-nasal drip cough coupled with a lack of sleep. I stumbled into the kitchen early one morning and discovered extra blueberries sitting in the fridge, begging to be thrown into some muffin batter. So off to bake I went!

It neared 7am; Tony was still sleeping as I pulled the enormous muffins out of the oven and set them on the cooling rack. My goodness they were lovely and bursting with juicy blue color. I left a note for T to try them, then went out to run a few errands.

Upon my return, Tony had already eaten two! He burst into the room and asked how I had created the best “sugar cookie” muffins he’s ever had. How adorable that he thinks my healthy blueberry muffins taste like sugar cookies, right?! This is why I adore him.

It did make sense though since the muffins were made with almond Flour; most sugar cookies call for almond extract, so he wasn’t that far off his muffin game.

What makes these blueberry muffins healthy?

Instead of your typical bakery-style blueberry muffins (which are delicious and a must-try, no doubt), I created a version that focuses on nutritious, more wholesome ingredients aka what I do best.

There’s no butter, no refined sweeteners, no gluten and no dairy in these Healthy Blueberry Muffins. They’re truly the perfect grab and go muffin and great for kids, too!

Everything you’ll need to make healthy blueberry muffins

These delicious blueberry oatmeal muffins are packed with nutritious ingredients but still have that wonderful, nostalgic blueberry muffin flavor. Or if you’re like Tony, that “sugar cookie” flavor. YUM. Here’s what you’ll need to make them:

• Almond flour & oat flour: the base of the muffins is made up of a mixture of oat flour and almond flour, two very accessible gluten free flours. See below for an easy way to make your own oat flour at home!
• Pure maple syrup: the muffins are naturally sweetened with a hint of maple syrup. Honestly the amount is PERFECT and helps the blueberry flavor shine through. I love dark maple syrup because it tends to have a richer flavor.
• A splash of vinegar: there is a hint of apple cider vinegar in the muffins which helps them to rise properly. You can also use white vinegar or lemon juice if that’s what you have on hand. Don’t worry you won’t be able to taste it!
• Eggs: when I originally created this recipe, I used only one egg. After further testing, I’ve updated the recipe to use two eggs. They’re just so much fluffier and delicious this way. Notes on subs below!
• Dairy free milk: To keep these blueberry oatmeal muffins dairy free, I baked with almond milk, but you can also use your favorite dairy free milk of choice.
• Baking staples: you’ll also need some vanilla extract, baking soda & salt.
• Fresh blueberries: Lastly, I would recommend using fresh blueberries in this recipe because to me, they’re always more flavorful. Be warned that if you choose frozen, the muffins may end up with a little bit of a blueberry-purple color.

How to make your own oat flour

You can easily make your own gluten free oat flour by simply placing oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Make sure to measure out the oat flour after blending.

Can I make these healthy blueberry muffins vegan?

We think these blueberry oatmeal muffins can also be made vegan but simply using 2 flax eggs in place of the regular eggs, however we haven’t tested them to be certain. Let us know if you give it a try, then be sure to leave a comment below!

Different flour substitutions

I do not recommend subbing in any other flour for the almond flour. However, I think you could sub in all purpose flour or a gluten free all purpose flour for the oat flour; you may need to add a splash more milk though!

Tips for making the best healthy blueberry muffins

• Pack your almond flour. When you measure the almond flour be sure to pack it just like you would with brown sugar. However, do not pack your oat flour.
• Coat your blueberries. Before adding the blueberries to your muffin batter toss them in a little oat flour. This will prevent them from turning the muffins blue!
• Use fresh blueberries. Using fresh blueberries helps the muffins from seizing up. Frozen blueberries will work; but I love using fresh in this recipe!
• Don’t skip the muffin liners: Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.

Make it into a healthy blueberry muffin bread

I think these healthy blueberry muffins can be made into a delicious bread! Simply pour the batter into an 8×4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until a toothpick comes out clean.

You can also try my amazing Good Morning Almond Flour Blueberry Muffin Bread for a delicious, gluten free and dairy free bread option!

How to store & freeze muffins

To store: place these gluten free blueberry muffins on the counter in an airtight container or bag for a day, then transfer to the fridge.

To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

Tools you’ll need to make these muffins

More healthy muffin recipes you’ll love

Get all of our delicious muffin recipes here!

I hope you love these healthy blueberry muffins! And of course, no shame in slathering your favorite nut butter on them. If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats