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Oat Flour Blueberry Muffins featured image

Oat Flour Blueberry Muffins


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

Scale

Dry Ingredients

Wet Ingredients

  • ½ cup water
  • ½ cup non-dairy milk or milk of choice
  • 1 tablespoon lemon juice
  • 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • 1 ½ 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.
  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.

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