Blueberry Oat Muffins

If you watch my Insta-stories, you probably notice that I bake a lot. And you wouldn’t be wrong – I bake a healthy treat or two once a week, usually in the form of muffins or banana bread. Although I wouldn’t recommend eating baked goods everyday, I do believe baking your own rather than buying is beneficial as it gives you 100 percent control over the ingredients that go into them. For instance, I limit the amount of sugar that I use in my muffins and I opt to use maple syrup or coconut sugar in a lot of my baked goods.

These blueberry muffins utilize the goodness of oats and so are naturally gluten-free. I only use a third a cup of maple syrup as the sweetener and therefore these muffins can be easily eaten as breakfast or snack. This recipe is great with any fruit. I’ve used strawberries, raspberries, and apples and they turn out wonderfully moist each and every time! These muffins are definitely not the traditional cake-like muffins you get at your local grocery store or coffee shop – and that’s definitely a good thing!

Blueberry Oat Muffin RECIPE

Makes: 12

Ingredients:

  • 1.5 cups oat flour
  • 1 cup old-fashioned oats
  • 2 tsp baking powder
  • a pinch of salt
  • 1.5 cups milk of choice, warmed
  • 1/3 cup of maple syrup
  • 3 Tbsp. coconut oil, melted
  • 1 tsp vanilla
  • zest of one orange
  • 1 egg
  • 1 cup fresh blueberries

Instructions:

  1. In a medium-sized bowl, combine the oats, oat flour, salt, and baking powder. Set aside.
  2. In another bowl, whisk together the warm milk, melted coconut oil, egg, vanilla, maple syrup, and orange zest.
  3. Add the dry ingredients to the milk mixture and give it a good mix. Let the batter sit for about 20 minutes. This will allow the oats to soak up the milk.
  4. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners.
  5. Once the batter has thickened up quite a bit, fold the blueberries into the batter. Using a quarter scoop measuring cup, evenly distribute the batter into the 12 muffin cups.
  6. Bake for approximately 20- 25 minutes until the tops turn golden and a knife inserted into the centre muffin, comes out clean.

NOTE:

  • To make oat flour, just blend 1 cup of oats in your blender in pulses. 1 cup of oats generally yields 1 cup of oat flour.
  • The blueberries can be replaced with any fruit of your choosing.
  • Make sure the blueberries, or any fruit that you are using are dried thoroughly to avoid introducing more liquid into the batter.
  • If the milk is not warm, the coconut oil will harden once you add it to the milk.

Leave a Reply

Your email address will not be published. Required fields are marked *