The recipe Gluten-Free Oat and Blueberry Muffins

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Gluten-Free Oat and Blueberry Muffins recipe is a Breakfast meal that takes 15 minutes to make. If you enjoy for Breakfast, you will like Gluten-Free Oat and Blueberry Muffins!

Gluten-Free Oat and Blueberry Muffins

Gluten-Free Oat and Blueberry Muffins Recipe
Gluten-Free Oat and Blueberry Muffins

Modified from a recipe here that was recommended in the daily spark. Original is here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=949047We used oat flour and instead of wheat flour and it worked pretty well. I always use Bob's Red Mill and look for "Gluten-free oats." I trust Bob's Red mill not to cross contaminate.

What Course Is Gluten-Free Oat and Blueberry Muffins?

Gluten-Free Oat and Blueberry Muffins is for Breakfast.


How Long Does Gluten-Free Oat and Blueberry Muffins Recipe Take To Prepare?

Gluten-Free Oat and Blueberry Muffins takes 15 minutes to prepare.


How Long Does Gluten-Free Oat and Blueberry Muffins Recipe Take To Cook?

Gluten-Free Oat and Blueberry Muffins takes 15 minutes to cook.


How Many Servings Does Gluten-Free Oat and Blueberry Muffins Recipe Make?

Gluten-Free Oat and Blueberry Muffins makes 1 servings.


What Are The Ingredients For Gluten-Free Oat and Blueberry Muffins Recipe?

The ingredients for Gluten-Free Oat and Blueberry Muffins are:

1 T flax seeds
1 c berries
1 c quick oats
1 c lowfat buttermilk
1 c oat flour
1 t baking powder
1/2 t baking soda
1 t salt
1 whole egg
1/4 c unsweetened applesauce
3/4 c brown sugar
1 t vanilla extract


How Do I Make Gluten-Free Oat and Blueberry Muffins?

Here is how you make Gluten-Free Oat and Blueberry Muffins:

Preheat oven to 375?F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean. Serving Size: 13 muffings (because more blueberries are better)Number of Servings: 1Recipe submitted by SparkPeople user NKIRKEBY.


What's The Nutritional Info For Gluten-Free Oat and Blueberry Muffins?

The nutritional information for Gluten-Free Oat and Blueberry Muffins is:

  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,537.2
  • Total Fat: 20.5 g
  • Cholesterol: 185.0 mg
  • Sodium: 1,262.8 mg
  • Total Carbs: 366.8 g
  • Dietary Fiber: 26.0 g
  • Protein: 37.2 g

What Dietary Needs Does Gluten-Free Oat and Blueberry Muffins Meet?

The dietary needs meet for Gluten-Free Oat and Blueberry Muffins is Gluten Free


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