Gluten Free Oatmeal Blueberry Muffin Recipe: The addition of oats soaked in sour non-dairy milk gives these blueberry muffins their light and fluffy texture.
Our blueberry oatmeal muffins also pass the ultimate taste test - omnivores love them, and can't tell that they're vegan AND gluten free!
While oats are naturally gluten-free, contamination can occur during processing. If you must avoid gluten entirely, use certified gluten-free oats in this blueberry muffin recipe
2 hours prep time, mostly inactive, and 45 minutes baking
Nutrition Data, 101g Serving: 247 cal, 79 Calories From Fat, 40g carb, 9g fat, 2g Saturated Fat, 350mg sodium, 3g fiber, 16g Sugars, 3g protein, low Cholesterol. Estimated glycemic load 24
If you can't find certified gluten-free quick oats to use in this muffin recipe, it's OK to use certified gluten-free regular rolled oats. Just pulse the rolled oats briefly in the food processor until they have a similar texture to quick oats, then proceed with the blueberry muffins.
You can use 1 cup soy yogurt mixed with 2/3 cup water instead of the non-dairy milk and apple cider vinegar. The resulting muffin will be moist and slightly denser than the non-dairy-milk version.
Alternative to brown sugar: coconut palm sugar works well, though it doesn't blend with the veggie spread as easily. Once you stir in the quick oats & milk mixture, then the coconut sugar crystals finally dissolve.
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