Blueberries are one of those fruits that I could literally eat by the pound, especially in the summer months when they’re fresh and extra sweet. I’ve paired them with a hefty dose of vanilla in these light and fluffy muffins, which means that every bite is loaded with flavor and berry-powered antioxidants.
Ingredients
- 1¼ cups (101 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (8 g) baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- 6 tbsp (128 g) honey
- 1 tbsp (15 ml) vanilla extract
- ¾ cup (105 g) blueberries, fresh or frozen
- 1 tbsp (7 g) coconut flour
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the blueberries and coconut flour, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
- Transfer the batter to a medium-sized mixing bowl (this makes it easier to prevent the berries from bleeding). Toss the blueberries in the 1 tablespoon (7 g) of coconut flour to prevent them from bleeding or sinking to the bottom of the muffins, and gently fold them into the batter.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
