Gluten free blueberry bagels made with yogurt! Lightly sweet, perfectly soft, full of flavor, and a healthier bagel alternative. I am so obsessed with these blueberry bagels!

I, no exaggeration, tested this recipe 8 times before perfecting it. I ALMOST gave up, but I was so determined to perfect these. I could not be happier with the way the turned out!! They are the exact texture and flavor I was hoping for, while using healthier ingredients than your average bagel. Such a win!!

These bagels are made with:

  • Almond flour
  • Oat flour
  • Tapioca flour/starch
  • Frozen blueberries
  • Greek-style yogurt
  • Coconut sugar

And a few other super simple ingredients. They are higher in protein and fiber than a store bough or bakery bagel, making them a healthier breakfast or snack option to make at home!

These bagels are so stunning I can’t get over how luxurious they look. I mean, just look at that dough! SO purple and pretty without any food dye!

Once you make the dough/shape the bagels once, you’ll really get the hang of them. They’re honest so easy to make- here are a few tips I’ve learned with all my bagel making:

Your yogurt needs to be very thick.

A regular, runny yogurt will not work for these! I like to use siggi’s or Icelandic Provisions for these bagels!

Don’t roll the bagels too thin.

This is a common mistake I see. Before going into the oven, the hole in the center of your bagel should be pretty small. If it’s a big hole, that means your bagels will spread too thin in the oven, making them more of a bagel thin.

Make sure your baking powder is not expired!

Probably the most common mistake of them all! Yes, your baking powder can expire! And if it is expired, it won’t help your bagels rise! Make sure your using fresh baking powder for these (and for all baking in general)!

I do not recommend ingredient substitutions!

Subbing the almond, oat, or tapioca flour for different flours will leave you with different results! Baking is such a science, so any substitution can really throw things off!

I made sure to make the instructions very details for each step, but like I said, you’ll really get the hang of these after making them once or twice! Trust me 🙂

I am so excited for you guys to make these blueberry bagels. They’re the best gluten free blueberry bagel ever- and so simple to make without any yeast!

Be sure to leave a rating and comment below if you give these a try! Enjoy! xo

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Gluten Free Blueberry Yogurt Bagels (no yeast!)

  • Author: Mia Zarlengo
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 56 bagels 1x
  • Category: Breakfast


Super easy and healthy gluten free blueberry bagels made with yogurt!


  • 2 cups almond flour
  • 1/5 cup oat flour, plus more for rolling bagels
  • 1/3 cup tapioca flour/starch
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup frozen blueberries (I like to use the small wild blueberries)
  • 1/3 cup coconut sugar (or sub regular sugar)
  • 1 cup plain, unsweetened Greek-style yogurt (be sure to use a THICK yogurt!)
  • 1 egg, whisked (for egg wash)


  1. In a large bowl, mix together the almond flour, oat flour, tapioca flour, baking powder, and salt.
  2. In a bowl, microwave the frozen blueberries for 45 seconds, then mash the blueberries with the coconut sugar. I like to use a potato masher here!
  3. Add the mashed blueberries and coconut sugar and the yogurt to your flour mixture, and stir to combine. This may take a minute, and the dough will be sticky so don’t worry!
  4. Set dough in refrigerator to chill for 15 minutes.
  5. While dough is chilling, clean a work station and sprinkle with oat flour, whisk an egg for the egg wash and set aside, and preheat your oven to 375°F and line a baking sheet with parchment paper.
  6. Turn your dough out onto your floured surface, and sprinkle the top of the dough with oat flour. Use your hands to knead the dough until no longer sticky and can form a ball of dough. Divide the dough into 5 portions (or 6 portions for smaller bagels).
  7. To shape the bagels, roll out each piece of dough into a log about 4 or 5″ long, then join the two ends together to form a circle. Be sure not to spread them too thin (the center hole should be pretty small), and add more oat flour as needed if dough is sticking.
  8.  Place bagels on parchment-lined baking sheet and brush each bagel with the egg wash.
  9. Bake for 25-28 minutes, or until tops are golden, then allow to cool for at least 15 minutes before slicing and toasting. Store leftovers on the counter for up to 2 days, or in the freezer for up to 2 months.

Breakfast, Gluten Free, Recipes, Snacks, Vegetarian


Aug 12, 2021

Gluten Free Blueberry Yogurt Bagels (no yeast!)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Danielle says:

    Look beautiful and so yummy!! Do you think I can make the dough the night or two before I cook them?

  2. helan says:

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

  3. Andrea says:

    Is the egg wash required? Have a little one allergic. Any other sub in replace of the egg wash?

    • Mia Swinehart says:

      You can skip it! It helps to add a light browning to the top, but they should be fine wihtout!

  4. Melina Sagarrica says:

    Hi Mia, is that correct, 1/5th of a cup of oat flour?

  5. Hennesey says:

    I really wanted to like this. I followed the recipe to a T and it was so wet. I put about another cup of oat flour just trying to make it not sticky. I used thick Greek yogurt and everything. Always a little disappointing when recipes don’t turn out and you’re using expensive ingredients like almond flour.

  6. Deborah says:

    These were okay. I’d prefer if the flours were weighed since gluten free baking really needs to be pretty exact. I followed to a T. Didn’t make the bagel holes big at all and they still flattened out. The flavor was decent. I don’t think I’ll make this recipe again, but I like several of her other recipes. This was just a miss for us.

  7. Ness says:

    Based on other reviews I took care to adjust to avoid too wet a dough: increased oat flour to 1/2 cup (I use sorghum for oat) and strained fluid off the blueberries before adding sugar. Used thick yogurt. I ended up adding another 1/2 cup of sorghum flour but this dough was still far too wet. I’m experienced with high hydration doughs. My workaround was to scoop it into a donut mold for baking.

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Simple. Attainable. Gathered Nutrition.