These muffins are so mouthwateringly good and have that taste like they’re from a bakery due to the secret ingredient! Orange juice!
The muffins are gluten free, dairy free and can be adapted to being egg free as well.
This muffin recipe actually is adapted to be gluten free from a newspaper clipping my mother had from a woman named Virginia Albert who ran The Old Tavern Inn in Litchfield, Maine.
It was so fun going through old recipes with her and finding some interesting things I wanted to try out. Some that I had forgotten about from grandmothers and some she had clipped out that we never tried before. This one she never tried and seemed special so I adapted it to be gluten free and it was fabulous!! Def a crowd pleaser like the article had suggested.
its delicate crumb is so delicious and the tiny maine wild blueberries create the perfect, not too large, pop of flavor inside the muffins!
This recipe is a must try and can also be adapted to be egg free!
You can see that I adapted some things on the recipe. Including changing the flour amount, and I added oats to the topping.
I know you’ll love these and hope you give them a try! Let me know what you think!
Adapting the recipe
Can you sub a healthier sugar alternative to this recipe? Yes! You should be able to sub in coconut sugar or maple sugar with no problem. They will most likely be darker than what’s pictured but they should taste great. I sub in those many times for muffin recipes.
Can you do this recipe egg free? Yes! You can sub in 1/4 c apple sauce for the egg. The muffins will be slightly denser but it still works!
Gluten Free Wild Maine Blueberry Oat Muffins
Ingredients
For the muffins
- ½ cup rolled oats
- ½ cup orange juice
- ½ cup granulated sugar (or sub coconut or maple sugar)
- ½ cup avocado oil or another neutral oil
- 1 large egg (or 1/4 c apple sauce)
- 1 ¼ cup gluten free flour blend, I used bob’s red mill in the light blue bag
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup wild blueberries fresh or frozen
For the topping
- 2 Tbsp granulated sugar (or coconut or maple sugar)
- ¼ tsp cinnamon
- 2 tsp rolled oats
Instructions
- Mix the oats and orange juice in a med or large bowl.
- Add in the sugar, avocado oil and egg (or apple sauce) and mix to combine.
- In a separate small bowl add the gluten free flour, (reserving 1 Tbsp of the flour for later if you’re using frozen blueberries) baking powder, baking soda, salt and mix. Add the flour mix to the wet ingredients and mix to combine together.
- Add the fresh blueberries to the batter by folding them in. If using frozen wild blueberries add them to a small bowl and add the reserved 1 Tbsp of GF flour to coat the blueberries before adding them to the batter. Fold the blueberries in quickly.
- Add 10-12 muffin liners to a muffin tin. 10 for larger muffins and 12 for smaller ones.
- Preheat the oven to 400 degrees F. Scoop the muffins into the muffin liners and let the batter sit for 20 min before baking.
- Meanwhile mix all of the topping ingredients in a small bowl. Divide the topping over the muffins evenly before baking.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool for 5 min in muffin tin then fully cool on a wire rack and then enjoy!
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