McKenzie Makes: Berry Berry Good Gluten-Free Oatmeal Muffins!!!


Nearly every time I enter a coffee shop I’m tempted to pair my soy latte with a muffin or scone but thanks to the required calorie counts on menus here in NYC I know better 😉

But for those days when I really want a fresh-baked good, I tell myself that I can just make my own and one that doesn’t have nearly the amount of calories as the ones sold in the coffee shops. But enough with telling myself I would do it someday…. and so I looked to my pantry and made a gluten-free muffin that is berry berry good! So this week as I walk to work my latte won’t be lonely as it has a new muffin friend!

***makes 12 muffins


  • 2 1/2 cups gluten-free oats
  • 1 cup gluten-free all-purpose flour (I use Bob’s)
  • 1/2 cup dark brown sugar
  • 1/4 cup white granulated sugar
  • 4 TBL ground flax seed
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup boiling water
  • 1 1/2 cups fresh blackberries and raspberries

To Make:

  • pre-heat oven to 375 degrees
  • spray muffin tins with non-stick spray
  • whisk oats, flour, brown sugar, sugar, flax seed, cinnamon, baking soda and salt in a large bowl
  • in another bowl whisk together the buttermilk, egg, oil and vanilla and stir into the dry oat mixture
  • boil 1/3 cup water and stir into oat/buttermilk mixture and let stand for 5 minutes
  • fold in blackberries and raspberries
  • divide batter into prepared muffin tins and bake for 20 minutes or until tester inserted into center comes out  clean
  • cool for 10 minutes
  • enjoy!

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