My signature gluten-free blueberry muffins are light and fluffy thanks to oat flour (no gums or starches!) and are naturally sweetened with mashed banana, maple syrup and lots of blueberries. They are relatively low sugar, dairy-free and nut-free—perfect for school snacks or a breakfast treat. The batter is made dairy-free with coconut oil and coconut yogurt—you’ll be shocked how moist and light the crumb is!

gluten-free low sugar blueberry muffins on a rack

Ever since the viral popularity of my low sugar oatmeal cookies, I’ve been meaning to share this recipe for low sugar blueberry muffins.

I’ve often joked that muffins are just breakfast cupcakes with better branding. But when you take a look at the sugar content of most storebought options, you’ll see what I mean. Which is why I tend to make my own versions at home and have spent the last decade painstakingly getting my recipe right.

ingredients for gluten-free low sugar blueberry muffins

In my most recent cookbook CARBIVORE, I have a recipe for gluten-free blueberry muffins that almost killed me. Death by deliciousness, mind you. But also by the labor it took to get there. I probably tested that one recipe over a dozen times—more than any other dish in the book.

That version is made in the blender and has blueberries pureed directly into the batter in addition to being scattered throughout. The finished product is a triumph, but for our purposes here on the internet, I wanted to also a share a simple alternative that only requires a mixing bowl.

Making Gluten-Free Blueberry Muffins Step-by-Step

spoon holding up gluten-free dairy-free blueberry muffin batter above a mixing bowl
Mash the banana, mix in the wet ingredients followed by the dry.
blueberries tossed in oat flour in a mixing bowl
Toss the blueberries with oat four in a separate bowl.
blueberries added to gluten-free batter
Fold the blueberries into the gluten-free muffin batter.
gluten-free low sugar muffin batter in cups
Fill each muffin tin to the top with batter.
gluten-free low sugar muffins baked in the pan
Bake at 350F for 25 to 30 minutes.
gluten-free low sugar muffins on a rack to cool
Allow to cool for 15 minutes in the pan. Transfer to a wire rack.

What the two recipes have in common is their reliance on gluten-free oat flour, which gives the muffins a vanilla-like scent and sweetness. Unlike the book version, These gluten-free blueberry muffins are also completely nut-free. In fact, you don’t need any starches, gums or other flours. Oat does all the work.

Many low sugar blueberry muffins can be dense or lacking in fruit, since they tend to weigh down the batter.

dairy-free gluten-free blueberry muffins on a rack
low sugar gluten-free blueberry muffin split in half on a wire rack

These oat flour muffins take a page out of my low sugar cupcakes, with a moist fluffy crumb and plenty of blueberries. Mashed banana allows you to get away with only a small amount of added sugar (1/4 cup). I use maple syrup instead of generic sugar, but you can easily substitute honey or granulated coconut sugar.

Since these gluten-free muffins forgo traditional sugar and rely on only one type of flour (oat!) to do the heavy lifting, I’ve kept them fairly small in size without the giant domed tops many are used to in traditional muffins. I promise that these little delicacies are so flavorful and have such a delightful texture, you won’t miss the topper.  

half holding half a gluten-free blueberry muffin

Whenever you bake dairy-free muffins, make sure to fill the liners all the way to the top if you want more of the domed aesthetic. You can always pop a few extra bloobs on top too.

Read on for these easy low sugar blueberry muffins!

With health and hedonism,

Phoebe

gluten-free blueberry muffins on a wire rack with hand

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Gluten-Free Low Sugar Blueberry Muffins

These gluten-free blueberry muffins are naturally sweetened with mashed banana, a little maple syrup and extra blueberries. They are relatively low sugar, dairy-free and nut-free—perfect for school snacks or a breakfast treat. The batter is made dairy-free with coconut oil and coconut yogurt—you’ll be surprised how light the crumb is!
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegetarian
Keyword blueberry, dairy-free, healthy, low sugar, muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings 9 muffins
Author Phoebe Lapine

Ingredients

  • 1 very ripe banana
  • 2 large eggs
  • 2/3 cup plain coconut yogurt
  • 1/3 cup coconut oil melted
  • 1/4 cup maple syrup or honey
  • 2 teaspoons vanilla
  • 1 1/2 cups (170g) gluten-free oat flour, plus one tablespoon, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat the oven to 350 degrees F. Line a muffin pan with 9 paper liners. Set aside.
  • In a large mixing bowl, mash the banana together with the eggs, coconut yogurt, coconut oil, maple syrup and vanilla. Beat together until smooth.
  • Stir in the 1 ½ cups oat flour, baking soda, baking powder, and sea salt until the batter is fully combined.
  • Toss the blueberries with the remaining 1 tablespoon oat flour in a medium mixing bowl, then fold into the muffin batter.
  • Divide the gluten-free batter between lined muffin pan cups, filling each to the top (about 1/3 cup of batter in each). You may get more than 9, depending.
  • Bake the gluten-free blueberry muffins for 25 to 30 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to rack to cool completely.
  • The low sugar muffins will keep best in an airtight container in the fridge for up to two weeks. They can also be frozen and reheated for later.