Gluten-Free Blueberry Yogurt Muffins Recipe
These gluten-free blueberry yogurt muffins are soft, moist, and naturally sweetened with maple syrup or honey. Made with oat flour, creamy Greek yogurt, and juicy blueberries, they're a wholesome breakfast or snack that's rich in protein and fiber.
Ingredients
- 1 cup Greek yogurt plain, unsweetened
- 2 eggs room temperature
- 1/4 cup maple syrup or honey
- 1/4 cup olive oil or melted coconut oil
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 1 cup blueberries fresh or frozen
- Pinch of salt
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin tin.
- In a large bowl, whisk together yogurt, eggs, sweetener, and oil.
- Add oat flour, baking powder, baking soda, cinnamon, and salt. Mix gently.
- Fold in the blueberries.
- Divide batter evenly into muffin cups.
- Bake for 20–25 minutes, until a toothpick comes out clean.
- Let cool for 10 minutes before removing from the pan.