Healthy Blueberry Muffins
These healthy blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Honestly, they taste like a blueberry pancake! Vegan, gluten-free, naturally sweetened, and ready in 25 minutes. Perfect for breakfast or a healthy snack!
Ingredients
dry ingredients
- 1 cup oat flour
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
wet ingredients
- ½ cup non-dairy milk
- ⅓ cup maple syrup
- 1 ½ teaspoons vanilla extract
- ½ cup frozen blueberries
Instructions
- Preheat the oven to 350°F and grease 6 cavities of a muffin pan. I usually use melted refined coconut oil for this.
- Mix the dry ingredients: In a large bowl, whisk together the oat flour, almond flour, baking powder, cinnamon, and salt.
- Add the wet ingredients: Stir in the maple syrup, non-dairy milk, and vanilla extract until just combined.
- Fold in the blueberries: Gently fold in the blueberries.
- Bake: Evenly distribute the batter into the prepared muffin pan. Bake for 23-25 minutes, until golden.
- Let cool: Remove from the oven and let the muffins cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy!
Notes
- For the best texture, use store-bought oat flour: Since store-bought oat flour professionally milled, it gives the muffins the perfect fluffy texture
- Use frozen blueberries: I tested this recipe with fresh blueberries and it wasn't the same
- Fill the muffin pan almost to the top: For that bakery-style dome
- Let them cool completely: They set as they cool (hardest part, I know)
Serving: 1muffin, Calories: 222kcal, Carbohydrates: 30g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 200mg, Potassium: 126mg, Fiber: 3g, Sugar: 13g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 1mg
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