Blueberry Oatmeal Muffins

These blueberry oatmeal muffins are soft, tender, and perfectly sweet. They’re incredibly simple to whip up and make an excellent choice for breakfast or a delightful treat. Plus, they’re gluten-free and dairy-free.

Craving sweets all day long? Same here! But we both know indulging too much isn’t the best for your health—or your waistline.

So, how can you enjoy a delicious muffin guilt-free? By using wholesome, nutritious ingredients!

Think gluten-free flour, juicy fresh berries, and natural sweeteners. Delicious, right? These blueberry oatmeal muffins are irresistibly moist and bursting with blueberries.

You won’t be able to stop at just one! Since they’re gluten-free and dairy-free, they’re perfect for anyone with dietary restrictions.

Not only are they ideal for breakfast, but they also make a tasty dessert, pulling double duty as a satisfying treat any time of day.

Ingredients

Dry Ingredients

Oat flour (1 cup) – This gluten-free flour is rich in both flavor and nutrition, lending a subtly sweet and nutty taste to your muffins.

Rolled oats (3 tbsp) – Rolled oats contribute a delightful texture and nutty flavor, while also being a great source of nutrients like manganese, magnesium, and phosphorus. Be sure to use rolled oats, not jumbo oats, to avoid a chunkier muffin texture.

Almond flour (1 cup) – In addition to a nutrient boost from manganese, almond flour provides Vitamin E for healthy skin. If you’re out of almond flour, you can easily grab some online.

Coconut sugar (1/3 cup) – A healthier choice than white sugar, coconut sugar has a lower glycemic index. No coconut sugar at hand? Organic coconut sugar is a great option to purchase.

Salt (1/4 tsp) – Don’t skip the salt! It’s key to balancing the muffin’s sweetness and enhancing the overall flavor of the ingredients.

Baking soda (3/4 tsp) – Baking soda is what makes your muffins rise beautifully. Without it, they’ll come out flat.

Wet Ingredients

Eggs (2) – Eggs bring structure, richness, flavor, and color, along with essential nutrients like protein and choline, which is crucial for building cell membranes.

Vanilla extract (1 tsp) – Vanilla extract imparts a smooth sweetness to the muffins and elevates the flavors of your other ingredients, taking them from ordinary to extraordinary.

Almond milk (1/2 cup) – Unsweetened almond milk is ideal for this recipe, providing a mild nutty undertone to the muffins.

Sesame oil (1 tbsp) – Sesame oil ensures your muffins stay moist and fluffy, while also helping to bind the ingredients together. For a more pronounced nutty, toasted flavor, use toasted sesame oil.

Apple cider vinegar (1 tsp) – Apple cider vinegar isn’t just for salad dressings; it works wonders in baked goods too!

Blueberries – Of course, no blueberry muffin is complete without the blueberries! They bring a delightful balance of tartness and sweetness, along with a boost of antioxidants.

How to Make Gluten-Free Blueberry Oatmeal Muffins

Step 1. Begin by preheating your oven to 350°F. In a large bowl, crack your eggs and whisk them lightly until they’re fluffy. Add in some vanilla extract and unsweetened almond milk.

Next, stir in sesame oil. While it may seem like an unusual choice, it brings a unique, rich flavor you won’t get from other oils. Add apple cider vinegar and mix everything until well combined.

Step 2. In a separate bowl, combine oat flour, rolled oats, almond flour, coconut sugar, salt, and baking soda. Mix thoroughly to ensure all the dry ingredients are evenly distributed.

Step 3. Gradually add the dry ingredients to the wet ingredients, mixing until smooth and consistent.

Step 4. Gently fold in the blueberries. Be careful not to overmix, as this can crush the blueberries and turn the batter blue. We want them evenly spread, not mashed!

Step 5. Line your muffin tin with paper liners and lightly spray them with olive oil spray. Alternatively, you can brush the liners with olive oil using a silicone brush.

Step 6. Divide the batter evenly among the 9 muffin liners, leaving a little room at the top to allow the muffins to rise without overflowing.

Step 7. Bake for 20 to 25 minutes. To check if they’re done, insert a toothpick into the center of a muffin. It should come out with a few crumbs, but not too many.

Step 8. Let the muffins cool, then enjoy with your favorite tea or coffee.

Why Do My Blueberry Muffins Come Out Flat?

If your muffins turn out flat, it could be because your baking soda or baking powder is expired, which is common if you don’t bake often. Always check the expiration dates before you start baking.

Also, make sure you’re using the correct ratio of baking soda to baking powder, which is 1:3. Lastly, if you skimp on eggs, your muffins won’t rise properly, as eggs help trap air and cause the batter to expand.

What’s the Ideal Temperature for Baking Muffins?

For perfectly baked muffins, keep the temperature between 325°F and 375°F.

How to Keep Your Muffins Moist

To avoid dry muffins, make sure to add enough fat, such as oil, to the batter. Flour tends to absorb moisture, which can dry out your muffins.

Including oil in the recipe helps counteract this and keeps your muffins nice and moist. Ingredients like fresh or frozen blueberries, or moisture-rich fruits and veggies like shredded zucchini, grated carrots, and fruit puree, also add moisture to the batter.

Other Recipes

• Matcha Energy Balls
• Paleo Brownies
• Date Energy Balls
• 5-Ingredient Cashew Energy Balls
• Almond Butter Energy Balls
• Strawberry Chia Pudding
• Coconut Chia Pudding
• Mango Chia Pudding
• Cacao Chia Pudding

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Source: https://allnutritious.com/blueberry-oatmeal-muffins/