Blueberry Oat Muffins
The swap
Certified GF oats and GF flour blend. Wild Alaska blueberries work wonderfully here; use 1 1/4 cups since they're smaller and more intense.
Ingredients
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Mix the oats, flour blend, brown sugar, baking powder, cinnamon, and salt in a large bowl.
- In another bowl, whisk the yogurt, eggs, oil, and vanilla. Stir into the dry mix just until combined. Fold in the blueberries.
- Let the batter sit 15 minutes.
- Fill the liners nearly to the top. Bake 20 to 24 minutes, until a toothpick in the center comes out clean. Cool 10 minutes in the pan.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.