BLUEBERRY OAT MUFFINS
A great tasting, healthy-ish muffin with a real, local New England and Maine vibe from blueberries + maple syrup + oats.
Rolled oats + a blender = oat flour in 30 seconds!
Oats are nourishing & soothing; the combination of oats and blueberries makes these muffins high in antioxidants and fibre, which helps reduce cholesterol. If you have gluten sensitivity, be sure to buy certified gluten-free oats.
- Serves 10 muffins
- Cooks in 20 mins
- Prep time 10 mins
Ingredients
Wet
- ³/4 cup milk – water is ok
- ¼ cup maple syrup OR lemon Juice
- ¼ cup sugar coconut |raw | date
- 3 tbsp coconut oil
- 1 tea spoon vanilla
DRY
- 2 cups oat flour – DIV**
- 1teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
BLUEBERRIES
1-1½ cups blueberries; frozen | fresh
Method
Blueberry Oat Muffins
PREHEAT OVEN 350F / 175C LINE muffin tin with muffin papers or grease tray
MELT Coconut oil with maple syrup – WHISK ALL WET ingredients together until smooth**
ADD DRY ingredients, stir until just combined, and a thick batter forms; it might take a minute. FOLD in blueberries.
SPOON batter into lined muffin tin filling ¾ full. Makes 9-10 muffins.
GARNISH tops with 2tbsp rolled oats, sunseeds, chia etc. – optional
BAKE 20-25mins until cooked; when top springs back or inserted skewer comes out clean.
COOL on a wire cooling rack; STORE in an airtight container.