Blueberry Muffins
Soft, fluffy, and studded with bright pops of blueberry, these muffins feel like a cozy bakery moment at home. Made with oat and coconut flour for a tender crumb, they’re naturally sweetened and lightly golden on top—easy to make, easy to eat, and even easier to go back for another.
20 mins
Prep Time
24
Servings
11
Ingredients
Star Ingredient:
Ingredients:
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1/2 cup freeze dried blueberries
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3 eggs (or flax eggs)
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2½ cups oat flour
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½ cup coconut flour
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2 teaspoons baking soda
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2 teaspoons baking powder
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½ cup maple syrup or honey
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4 tablespoons apple cider vinegar
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1/2 cup coconut milk
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1 teaspoon vanilla
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½ cup olive oil
Directions:
Preheat your oven to 350 degrees Fahrenheit and prepare two muffin trays with liners.
In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the eggs, honey, apple cider vinegar, coconut milk, vanilla, and olive oil. Stir until well combined and smooth.
Gently stir in the blueberries. Scoop the mixture evenly into 24 muffin liners. Bake in your preheated oven for 16-20 minutes, until golden.