Description
Wholesome, gluten-free, and dairy-free blueberry oatmeal muffins with a tender crumb. A comforting blend of nutty oats, tangy blueberries, and almond flour for a nourishing, portable treat.
Ingredients
1 1/2 cups old-fashioned rolled oats
1 cup oat flour
1/2 cup almond flour
1 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup unsalted coconut oil
1 1/2 cups milk (non-dairy, e.g., almond or oat)
2 cups fresh or frozen blueberries
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a muffin tin.
In a large bowl, combine rolled oats, oat flour, almond flour, sugar, baking powder, and salt.
In another bowl, whisk eggs, coconut oil, milk, and vanilla until smooth.
Add wet ingredients to dry, stir until just combined (batter will be thick).
Fold in blueberries gently to avoid crushing.
Spoon batter into prepared muffin tin, filling each cup about 2/3 full.
Bake for 25-30 minutes until golden and a toothpick comes out clean.
Notes
Use frozen blueberries without thawing to prevent browning。
For added texture, sprinkle extra oats or sliced nuts on top before baking。
Store in an airtight container for up to 3 days. Freezes well.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 12g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg