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Oat Flour Blueberry Muffins Recipe

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4.2 from 84 reviews

Delicious and healthy Oat Flour Blueberry Muffins made with natural sweeteners and wholesome ingredients, perfect for a quick breakfast or snack. These gluten-free muffins are moist, fluffy, and bursting with juicy blueberries, offering a nutritious treat that’s easy to prepare in just 30 minutes.

Ingredients

Scale

Dry Ingredients

  • 2.75 cups oat flour
  • 1/3 cup coconut sugar (divided: 1/4 cup + 2 tablespoons)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsweetened vanilla almond milk (or any milk)
  • 1/2 cup honey (or brown rice syrup)
  • 2 eggs
  • 1 teaspoon vanilla extract

Other

  • 1 cup frozen blueberries
  • Cooking spray or oil for greasing muffin tin
  • Optional: rolled oats for topping

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking your muffins.
  2. Mix wet ingredients: In a large bowl, whisk together the honey, eggs, unsweetened vanilla almond milk, and vanilla extract until fully combined. Set this mixture aside.
  3. Combine dry ingredients: In a separate bowl, mix oat flour with 1/4 cup coconut sugar, baking soda, baking powder, and salt to evenly distribute all dry components.
  4. Make the batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully combined. The batter will be runny but should have some resistance to it.
  5. Rest batter and add blueberries: Allow the batter to rest for 5 to 7 minutes, which helps with texture. Gently fold in the frozen blueberries to avoid breaking them up.
  6. Prepare muffin tin: Spray your muffin tin holes with cooking spray or grease them lightly with oil to prevent sticking.
  7. Fill muffin tins: Divide the batter evenly among the muffin tin cups.
  8. Top the muffins: Sprinkle the muffins with the remaining 2 tablespoons of coconut sugar. Optionally, garnish with rolled oats for added texture.
  9. Bake: Bake in the preheated oven for 16 to 18 minutes. Flip the muffin tray halfway through baking to ensure even cooking. Check doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking to keep muffins moist and tender.
  10. Cool and store: Let the muffins cool completely before removing from the tin. Store muffins in the refrigerator for up to two weeks, at room temperature they last a few days, or freeze for up to six months.

Notes

  • To keep the muffins moist, do not overbake as they can become dry and crumbly.
  • You can substitute the honey with brown rice syrup to keep it vegan-friendly.
  • Frozen blueberries work best as they hold their shape and add juicy bursts.
  • Using oat flour makes this recipe gluten-free, but make sure your oat flour is certified gluten-free if sensitive.
  • Optional rolled oats on top add a nice texture and a rustic look.
  • Store muffins in the fridge to extend freshness or freeze for longer storage.

Keywords: oat flour muffins, blueberry muffins, gluten free muffins, healthy breakfast, vegan option muffins, low sugar muffins

Find it online: https://foodiecara.com/oat-flour-blueberry-muffins-recipe/