Anita’s Easy and Super Moist Gluten-Free Blueberry Muffins

These Gluten-Free Blueberry Muffins made with Oat Flour and Yogurt are Perfect in every way! Crusty Sugary Top, fresh blueberries that pops in every bite and super soft and moist from the inside. A recipe that you will treasure forever. Share the Love!

Ingredients

1 3/4 cups oat flour

1/4 cup brown sugar, some for the top

1/2 cup coconut sugar

1 teaspoon baking powder

1/3 cup canola oil

3/4 cup Greek yogurt

1 teaspoon lemon zest

1 /4 teaspoon salt

3 eggs

1/2 teaspoon baking soda

1 cup fresh Blueberry

1 teaspoon vanilla paste or extract

Preparation

1. Preheat the oven to 350 grades Farenheit. Spray a 12-count muffin pan with cooking spray.
2. In a large bowl, whisk together sugars, yogurt, canola oil, eggs and vanilla.
3. Use another bowl and mix together oat flour, baking powder, baking soda, salt and lemon zest. Pour all wet ingredients from step-2 in this flour mixture. Mix and combined well. Fold in blueberries until well incorporated. Dust blueberries with some of the flour before incorporating into the batter, so you have blueberries in each bite.
4. Distribute batter evenly among the 12 muffin cups and sprinkle top with some brown sugar.
5. Bake for 20-25 minutes until edges are little crisp and tops are golden brown. Check the center of muffins with a toothpick until comes out clean.
6. Remove the muffins from the oven and let them cool in the pan for 10-12 minutes. Transfer into a wire rack to cool completely. Enjoy!