Gluten Free Blueberry Oat Muffins

This recipe was edited on February 20th, 2026.

Step 1

Preheat oven to 425℉. Mix the wet ingredients − combine active soaking liquid from this recipe, eggs, and vanilla in a medium-large bowl and whisk well. In a separate bowl, mix the dry ingredients − whisk the sprouted oat flour, sprouted oats, coconut sugar, salt, cinnamon, and baking soda until well combined. When adding the baking soda, use a small sifter to reduce clumping.

Step 2

Add the dry ingredients to the wet and stir well using a danish dough whisk. Pour the melted butter overtop the batter, stirring constantly until combined.  Lastly, fold in the blueberries using the danish dough whisk to help mix the blueberries evenly throughout the batter. Allow the batter to sit for 10 minutes to better hydrate and soak up the liquid.

Step 3

Line a 12 x muffin pan with unbleached parchment muffin cups. Use a measuring cup or large cookie scoop to scoop the batter into each muffin cup. Bake for 8 minutes at 425℉, then turn the heat down to 375℉ and bake for another 10 -12 minutes until golden on top. Note: Oven times may vary.

Step 4

Remove the muffins from the oven and allow to cool on the stove in the muffin pan for 10-15 minutes. Transfer to a cooling rack when ready. These muffins will become fluffy and moist if kept in a glass cookie jar. Should not store on counter longer than 2 days.

Dairy-Free Tip:

This recipe can be made dairy-free by omitting the butter or substituting with coconut oil.