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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



  • 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


  • 2 cups oat flour – DIV**
  • 1teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


1-1½ cups blueberries; frozen | fresh



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.