- VE
Blueberry Oatmeal Muffins
These Blueberry Oatmeal Muffins are light and fluffy, studded with juicy blueberries, and they’re gluten and dairy-free! They come together in just one bowl and are perfect for meal prep breakfast and brunch!
Ingredients
Instructions
- Step 1
Place the 1/2 cup rolled oats and almond milk in a large bowl and stir to combine. Let stand 10-15 minutes until softened. 1/2 cup unsweetened almond milk,1/2 cup rolled oats
- Step 2
Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.
- Step 3
Add the eggs, maple syrup, oil and vanilla to the softened oat mixture and whisk well to combine. 2 large eggs,1/3 cup maple syrup,1/4 cup oil,1 teaspoon vanilla extract
- Step 4
Add the almond flour, oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until no lumps remain. Gently fold in the blueberries. 1 cup almond flour,3/4 cup oat flour,1 teaspoon baking powder,1/2 teaspoon baking soda,1/4 teaspoon salt,1 cup blueberries
- Step 5
Divide the batter evenly between the (12) muffin cups and sprinkle with additional rolled oats if desired. Bake for 17-20 minutes or until set and the top of the muffins spring back when pressed gently with your finger.
- Step 6
Remove from heat and place on a wire rack. Cool the muffins in the pan for 10 minutes, then remove from the pan and cool completely. Enjoy!
Tips & Tricks
Per serving
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