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Oat Flour Blueberry Muffins featured image

Oat Flour Blueberry Muffins


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4.9 from 7 reviews

Description

Lightly sweet, superbly soft crumb that’s halfway between bread and a muffin for bountiful oat flour blueberry muffins that’ll brighten your day!


Ingredients

Units Scale

Dry Ingredients

Wet Ingredients

  • 1/2 cup water
  • 1/2 cup non-dairy milk or milk of choice
  • 1 tablespoon lemon juice
  • 2 tablespoons melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, oil, sugar, applesauce, and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
  6. Using a large scoop, scoop and drop batter evenly into the prepared muffin pan—fill all the way to the top for about 10 high-topped muffins; or ¾ of the way for about 12 medium-sized muffins. Using a spoon, smooth batter into an even layer with a dome in the center. Batter will closely bake up to how it looks raw.
  7. Bake for 22-30 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  8. Place muffin pan on a cooling rack to cool for 30 minutes. Gently remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1.5 hours. Enjoy! Storing instructions below.

Notes

Storing Instructions: Store muffins in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.

To Freeze: Store muffins in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

Make it a brunch affair with a Sunrise Mimosa and some fluffy vegan pancakes!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American