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Blueberry Oatmeal Muffins

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Ingredients

Warning0 allergens identified

Blueberry Oatmeal Muffins

½ cup unsweetened almond milk or your favorite dairy or non-dairy milk

½ cup rolled oatsplus more for topping (optional); may be substituted with quick oats

2 eggs

⅓ cup maple syrup

¼ cup oil your favorite

1 tsp vanilla extract

1 cup almond flour

¾ cup oat flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup blueberriesfresh or frozen

Instructions

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Instructions

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

Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.

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

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

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.

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!

Nutrition

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Tips & Tricks (5)

Freeze Your Blueberries 🫐
Toss frozen blueberries in a tablespoon of oat flour before folding into the batter to prevent them from sinking to the bottom and to minimize color bleeding throughout the muffins.
Don't Overmix the Batter 🥣
Mix the wet and dry ingredients until just combined with a few visible lumps remaining; overmixing develops gluten in the oat and almond flours, resulting in dense, tough muffins instead of light and fluffy ones.
Room Temperature Eggs Make a Difference 🥚
Let eggs sit out for 15 minutes before mixing to ensure they incorporate smoothly with the almond milk, creating a more uniform batter that yields consistently fluffy muffins.
Fill Cups Strategically 🧁
Fill muffin cups two-thirds full and top each with a few extra blueberries pressed slightly into the batter for beautiful presentation and flavor pockets in every bite.
Test Doneness Properly ✓
Use a toothpick inserted into the center (avoiding blueberries) rather than relying on time alone, as oat and almond flours bake differently than wheat flour, and muffins are done when the toothpick comes out with just a few moist crumbs.