Blueberry Oat Muffins

Blueberry Oat Muffins


  • 2 cups Baking Free gluten-free all purpose flour
  • 1/2 cup Positively Free Instant Oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cups granulated sugar
  • 1/2 cup unsalted butter (melted and cooled)
  • 1/2 cup milk
  • 3 large eggs
  • 1/2 cup blueberries (fresh or frozen, dusted with flour)


  • 2 tablespoons turbinado sugar


Step 1
Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
Step 2
In a large bowl, whisk together the flour, oats, baking powder and salt.
Step 3
In a medium bowl, whisk together the sugar, butter, milk and eggs. Add to the flour mixture and stir to combine. Gently fold in the dusted blueberries just to combine.
Step 4
Divide the batter among the prepared muffin cups and sprinkle the turbinado sugar, if desired.
Step 5
Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm. Yum! Makes 12 muffins.