The BEST Healthy Blueberry Oat Muffins
Experience the finest in healthy baking with these Gluten-Free Blueberry Oatmeal Muffins! Crafted to perfection, these muffins boast natural sweetness, dairy-free goodness, and a blend of almond and oat flours for a wholesome twist. An ideal choice for a nourishing breakfast or snack, loved by both adults and children alike!
I am a big fan of Ambitious Kitchen’s recipes and this Healthy Blueberry Oat Muffin did not disappoint. Super easy to make, very moist and not too sweet. I added a couple of extra ingredients, ground flax & cinnamon for extra nutrition & flavor.
Enjoy!
xoxo
SiLLibake
Healthy Blueberry Muffins
Gluten-free muffins packed with blueberries!
Here's a rundown of all the essentials for crafting these delectable and nutritious blueberry oatmeal muffins:
Almond flour & oat flour form the foundation of these muffins, providing a gluten-free base that's easily accessible. You can even whip up your own oat flour at home!
Ground flax adds an extra nutritional punch, packed with fiber, nutrients, and Omega-3 fatty acids.
A dash of cinnamon lends warmth and aromatic richness to the blueberry muffins, enhancing their flavor profile.
Pure maple syrup serves as the natural sweetener, perfectly complementing the blueberries without overpowering their delicate taste. Opting for dark maple syrup can add an extra layer of richness.
Just a tablespoon of olive oil is all you need to infuse these muffins with healthy fats. Alternatively, melted coconut oil can be used as a substitute.
A splash of vinegar—whether it's apple cider vinegar, white vinegar, or lemon juice—works behind the scenes to ensure proper rising of the muffins, without leaving any discernible taste.
Two eggs contribute to the muffins' fluffy texture and enhanced flavor, replacing the original single egg for a richer experience. Substitution options are available for those with dietary preferences or restrictions.
Dairy-free milk, such as almond milk, is used to maintain the muffins' dairy-free status, although any preferred non-dairy milk can be substituted.
Essential baking ingredients like vanilla extract, baking soda, and salt round out the recipe, ensuring optimal taste and texture.
Fresh blueberries are the star of the show, imparting vibrant flavor and juiciness to the muffins. While fresh berries are recommended for the best taste, frozen ones can be used with a slight color variation in the finished product.
Wondering if you can whip up these Healthy Blueberry Oat Muffins in a Vegan version?
While we believe substituting 2 flax eggs for the regular eggs could do the trick, I haven't run a test to confirm.
Considering Different Flour Options?
We advise against swapping almond flour, but all-purpose flour or gluten-free all-purpose flour can replace oat flour, with a possible need for a tad more milk.
Here are some pointers for baking the ultimate healthy blueberry muffins:
Ensure your almond flour is packed, like you would brown sugar, for accurate measurement. However, leave your oat flour loose.
Before adding blueberries to the batter, give them a gentle toss in oat flour to prevent the muffins from turning blue.
Opt for fresh blueberries for a smoother texture; while frozen ones can be used, fresh ones lend a superior taste.
Line your muffin tin with liners, spraying them with nonstick cooking spray to prevent sticking. If you use SiLLbake Baking Cups, you don’t need to grease them.
Transforming these muffins into a delightful Blueberry Muffin Bread is a cinch! Pour the batter into an 8x4 inch loaf pan, greased and lined with parchment paper. Bake for 40-50 minutes until a toothpick emerges clean.
Concerned about storage? Here's how:
Store these gluten-free blueberry muffins on the counter in an airtight container or bag for a day, then shift them to the fridge.
To freeze, let the muffins cool completely before placing them in an airtight container. They'll keep well in the freezer for up to 3 months. When ready to indulge, thaw at room temperature or warm up in the microwave in 30-second intervals.
Prep Time: 10 min
Cook Time: 20-25 min
Yield: 9-12 muffins
RECIPE:
Healthy Blueberry Oat Muffins
The ONLY Healthy Blueberry Muffin recipe you will ever need! These blueberry oatmeal muffins are naturally sweetened, dairy free and made with a mix of almond flour and oat flour to keep them gluten free.
Ingredients:
· 1 cup + 2 tablespoons gluten free oat flour
· 1 cup packed super fine blanched almond flour
· 2 tbsp ground flax
· 1/2 tsp cinnamon
· 1/4 teaspoon salt
· 3/4 teaspoon baking soda
· 2 eggs, slightly beaten
· 1/3 cup pure maple syrup
· 1 teaspoon vanilla extract
· 1/2 cup unsweetened almond milk (or any dairy free milk of choice)
· 1 tablespoon olive oil (any neutral oil will work)
· 1 teaspoon apple cider vinegar (or fresh lemon juice)
· 1 cup fresh or frozen blueberries
Directions:
1. Preheat oven to 350 degrees F. Line your muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!). If you use the SiLLibake silicone liners, no spraying required.
2. In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond flour, ground flax, cinnamon, salt and baking soda.
3. In a separate large bowl, mix together eggs, maple syrup, vanilla, milk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
4. In a small bowl toss blueberries and 2 tbsp of oat flour together, then gently fold them into the batter. Don’t over mix with frozen blueberries, the blueberries will turn the batter blue.
5. Divide batter evenly between 9 muffin cups, filling 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached.
6. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 9 medium muffins (or 12 small muffins)
Recipe adapted from Ambitious Kitchen
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