Ingredients
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Instructions
- Preheat the oven to 400°F and grease or line a 12-count muffin tin with cupcake liners. If using a silicone muffin tin, grease with cooking spray.
- In a large bowl, whisk together the gluten-free flour, almond flour, tapioca, baking powder, baking soda, granulated sugar, brown sugar and salt. Mix until well combined.
- Use your rubber spatula or spoon to make a well in the center of the dry ingredients. Add oat milk, butter, oil, eggs, and vanilla extract. Mix until a batter forms.
- Fold in blueberries until combined.
- Scoop about ⅓ cup batter into each muffin liner. You may have extra batter at the end to make an additional 2-3 muffins; cook later or add to a second pan if you have.
- Bake muffins for 5 minutes at 400°F, then lower the oven temperature to 350°F and bake for an additional 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool before popping out of the pan and eating or storing.
Test Kitchen Notes
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour - You can use an alternative brand gluten free 1 to 1 baking flour, but I've only tested this recipe with the Bob's Red Mill version.
- I prefer Light Brown Sugar in this recipe, opposed to Dark Brown Sugar, because it makes for a muffin lighter in color - more visually appealing, but both delicious!
- Full Fat Oat Milk - If you don't have access to this, you can use almond milk or any other dairy-free alternative. If you eat dairy, feel free to swap for Whole Milk