Oatmeal Blueberry Muffins – No Flour!

4.48 from 87 votes

A flourless muffin to start your morning off right!

Best Blueberry Muffins for Breakfast

Muffins are a great way to start your morning, they’re small, delicious, and super easy to make! So here at SkinnyMs, we’ve got the perfect Oatmeal Blueberry Muffins (no flour) for you to whip up a batch and share with your family, as you all get ready to tackle the day! Ease and convenience precede these yummy, fluffy muffins – plus they’re a healthier alternative to conventional muffins, and are easy to make. 

Take them with you to work, or school, or even enjoy them on a picnic. These muffins are also a great way to sneak in some nutrition when your kids don’t like to eat breakfast. It’s the perfect way to get your kids to start the day on the right foot!

When I was growing up, my aunt had a gluten intolerance (before it was trendy.) At that time, producing quality baked goods without flour was nearly impossible.

As a result, I saw years of brave gluten-free cakes, muffins, pie crusts, and quick breads meet their crumbly demise. One year, my aunt’s attempt at a gluten-free carrot cake caved in on itself so badly that it resembled a top hat. The top layer rose out of the deflated “brim” that the bottom had crumbled into so we nicknamed it “the hat cake.”

Much to my aunt’s chagrin, that name lives on to this day.

A Gluten-Free, Flourless Recipe

Fortunately, gluten-free baking has improved dramatically in recent years. Today, people choose to avoid gluten for a variety of reasons, and there are tons of options for those looking to cut it from their baking.

While many have discovered and perfected the use of gluten-free flour, this blueberry oatmeal muffin recipe takes an even easier approach: cutting flour altogether.

Flour may seem like a non-negotiable staple, but flourless baking is completely possible and delicious. These blueberry oatmeal muffins -no flour needed, prove you don’t need white flour for good baking. Whether you’re paleo, gluten-free, or just health-conscious, cutting flour is a great way to lighten up your favorite treats.

Let it Soak

Regular enriched flour, the fluffy white stuff you’ve been scooping into your baked goods for years, will just give you a blood sugar spike with almost no nutritional value to show for it. Fortunately, there are plenty of substitutes that make cutting flour easy.

In this recipe, the trick to picture-perfect muffins without the flour is letting the oats and almond milk soak overnight. This process will help you get the texture you want without the flour you don’t.

More Healthy Swaps for these Blueberry Muffins

Meanwhile, these Blueberry Oatmeal Muffins also have a few more tricks up their sleeve. Coconut oil instead of butter helps cut fat and calories from this breakfast baked good. These clean treats also use pure maple syrup for natural sweetness that won’t send you spiraling from a sugar crash. Lemon zest, cinnamon, and, of course, blueberries, help round out the clean and delicious flavor.

Muffins may not seem like the most health-conscious way to start the day, but with a few substitutions, these blueberry oatmeal muffins are a morning treat you can feel good about. Made with clean ingredients, these muffins will fill you up and fuel your day, not send you crashing mid-morning. Oh, and they also won’t crumble to pieces and earn an embarrassing nickname.

Get the Kiddos Involved!

Kids love making these flourless blueberry muffins!

Getting the kids involved in the kitchen is about more than just having fun! It can be a fantastic learning experience, as well.

Participating in the cooking and baking process can help them build basic math and language skills. Let them help you “read” the cookbook and measure and add ingredients.

It will also allow them to explore their senses and encourage them to try new things! Let them mix everything together and choose toppings. Be sure to talk to them about what they see, feel, taste, and smell, too! There’s nothing better than a fun learning experience!

4.48 from 87 votes

Flourless Blueberry Oatmeal Muffins

These light and delicious muffins are perfect for a busy morning.
Yield 12 people
Serving Size 1 muffin
Course Breakfast, Snack
Cuisine Universal


  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups almond milk
  • 1 egg large, lightly beaten
  • 1/3 cup pure maple syrup optional, coconut sugar
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest grated
  • 1 cup blueberries fresh


  • Combine the oats and almond milk in a large mixing bowl. Cover and refrigerate overnight.
  • Preheat oven to 375 degrees. Spray a muffin tin with non-stick spray or line with muffin pan liners.
  • Gently stir all ingredients into the soaked oats mixture. Spoon into the prepared muffin pan, filling about 3/4 full.
  • Bake for about 20 minutes or until tops are golden. Serve warm.

Nutrition Information

Serving: 1muffin | Calories: 122kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 108mg | Fiber: 2g | Sugar: 7g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, dairy-free, Kid-Friendly, Low-Carb, Vegetarian

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For another flourless alternative to a breakfast classic, try our Flourless Banana Pancakes. 

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. I’m excited to try these! I’m currently experimenting with a couple things I tested sensitive to. Eggs is a big one for me. What would you suggest as an egg substitute in this recipe? I’ve been primarily using applesauce because I have cut out bananas (at least for now). I have egg replacer but haven’t had good luck with it yet.

    1. Applesauce would be the perfect substitute for this recipe! Make sure you come back and let us know how your recipe turned out!

    2. Ground flax seed is what vegans use and works great! I forgot to buy eggs for thanksgiving cooking and used ground flax seed for my pumpkin pies, worked great!

    1. Lauren, We like to use nut milk when possible. However, dairy works as well, if that’s your preference. 🙂

  2. Substitute a flax egg:: 1 Tbsp flaxseed mixed with 2 1/2 Tbsp water
    Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

    1. Just made these, wanted a nutricious breakfast muffin for my 14 month old, they were a HUGE success!! Not only does my daughter Love them (she’s on her 4th muffin already) but so do I, they’re delicious! I used coconut sugar instead of maple syrup, same amount, worked perfectly. Thank.you so much for this recipe!5 stars

        1. Hi Sandy, we have several recipes with agave. Please feel free to adjust recipes to your personal preference.

  3. Is cashew milk an acceptable alternative to almond? I’ve found I like that better straight up, so it’s in the house more.

    1. Amy, Definitely! Stay tuned as we’ll soon be publishing our recipe for Healthy Plant Based Coffee Creamer and Milk. We used almonds in the photos but I often use cashews. YUM!

      1. Cydanni, You can use frozen blueberries but make sure they are thawed, lightly rinsed, and drained before adding to the batter.

    1. Neera, Hmmmm…that should work but I can’t say for certain without trying the rice flakes first. Please keep us posted. 🙂

  4. These are delicious! What’s the best way to store these muffins? How long will they last in the refrigerator? Can they be frozen?

    1. Hilary, Thank you for letting us know. 🙂

      I would store at room temperature in a ziplock. Otherwise, store in the fridge for a few days, and yes they can be frozen. 🙂

  5. Did you push or mix blueberries in batter? My muffins did not brown, like your pictures. I used extra virgin olive oil, and a squirt of pure lemon juice with less zest. YUMMY! Very satisfying! Have you tried this recipe with other fruit like chopped apples?

    1. Diane, I asked Nichole and she did mix some blueberries in with the batter (see directions), then added a few to the tops and slightly pushed them into the batter.

  6. I saw you said not steel-cut oats but what about “quick-cooking steel cut oatmeal” that cooks in 8 minutes? Would those work?

  7. I’m trying this tonight… I’m really looking forward to it. How long do I need to let the oats soak for? I put them in the fridge mixed with coconut milk around 11 AM.

  8. Hello
    Just tried these but the didn’t get golden brown like yours 🙁
    They’re cooling now..Can’t wait to try one!

    1. Andrea, you can try to use oat flour and you will probably need more than what is indicated in the recipe for oats. However, I cannot be sure that the muffins will turn out the same and could have a different texture. If you give it a try, let us know how they turn out!

    1. Kristen, If you eat butter, that’s an option. However, I would probably use canola oil if replacing the coconut oil. 🙂

  9. My friend made these for our girls weekend, they were fabulous! Would cranberries work, instead of blueberries? ~ thanks

  10. I’m thinking about trying these but only have frozen blueberries. Do I need to defrost them or can I put them in frozen?

  11. These look fantastic! Thanks for including the carbs (for my diabetic husband) and weight watchers points for me. 🙂

    1. Hi Reagan,
      All of the nutritional info can be found directly underneath the title in the recipe card. One muffin contains 122 calories.

  12. I just made these for breakfast today and omg! So delicious! By far my favorite blueberry muffin that’s healthy!

    1. Catherine, Hmmmm…we haven’t tried using canned fruit in this recipe so I can’t say for certain how the results will be. Please let us know if you try the canned apples or peaches and the results. Thank you.

  13. I made 100% as directed. These were awesome! Delicious, moist, healthy plus easy… a big winner! I see myself making these twice a month! A big thank you for sharing. Stay well & happy cooking 🙂5 stars

  14. Just getting started. 591 ml was 8 cups not 2 1/2 cups. Not sure what’s wrong. I’m using a scale. Any ideas how I could be that far off?
    Thank you, Lynne5 stars

  15. Hello.
    I need your help to complete the recipe. I tried to make the recipe, in the microwave, (as shown on your page), in the oven and in the air fryer. In all three tests, which I did, my muffins did not rise. The top and bottom of the muffins were very well baked (almost burnt), but the inside was almost liquid. It wasn’t like the cakes. It was not like the muffins in the photo you posted. I followed your recipe exactly. What am I doing wrong? But, even though my muffins didn’t rise, they tasted AMAZING!!!5 stars

    1. Try this: increase baking powder to 3 teaspoons, add 1/2 teaspoon baking soda, and grind the oats into a flour consistency using a blender. Now, stir 1 tablespoon apple cider vinegar into mixture before adding to the muffin pans. Let me know… 🙂

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