Gluten and Dairy Free Blueberry and Lemon Oat Muffins

serves / makes 6 large muffins
25 prep time
25 mins cooking time


I was testing out Provena’s gluten free oat flour and thought I would make some healthier blueberry muffins – these work out at about 175 calories for a large muffin (the size you would get in a cafe)! It’s the first time I’ve baked with oat flour and I’ll definitely be using it in some future recipes.



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  • 240ml dairy free milk
  • 55g brown sugar
  • 2 tablespoons honey or agave syrup
  • 1/2 large apple, peeled and chopped
  • 1 tablespoon vegetable or olive oil
  • 1 egg
  • 135g gluten free oat flour, I used Provena
  • 70g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 100g blueberries, tossed in a little gluten free flour
  • zest of one lemon


  1. Preheat the oven to 200 oC
  2. Place the dairy free milk, sugar, honey, apple, oil and egg in a blender
  3. Blitz until smooth
  4. In a large bowl place the oat flour, self-raising flour, xanthan gum and baking powder
  5. Pour in the contents of the blender and mix until well combined
  6. Stir in the blueberries and lemon zest
  7. Line a deep muffin tin with paper cases
  8. Split the mixture between the 6 muffin cases
  9. I topped my muffins with a sprinkle of cinnamon, brown sugar, gluten free oats and a few more blueberries
  10. Bake in the oven for 25 minutes
  11. Remove from the oven and allow to cool

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