Wild Blueberry Muffins


  • 1 cup gluten-free oat flour
  • 1 cup brown rice flour
  • 2/3 cup coconut sugar
  • 2 tsp baking powder
  • 1 cup unsweetened almond milk or light coconut milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 tsp alcohol-free vanilla extract or vanilla powder
  • 2/3 cup frozen wild blueberries


  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper lines. Set aside.
  2. In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar, and baking powder.
  3. In another bowl, add the almond milk, applesauce, coconut oil, and vanilla. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mized and lump-free. Fold in the wild blueberries until evenly dispersed in the batter.
  4. Spoon the muffin batter evenly into the 12 muffin cups. Bake for 22-26 minutes, until browned on top and toothpick inserted comes out clean.
  5. Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed.