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Blueberry Oat Muffins

These soft and pillowy blueberry muffins did not disappoint.

gluten free, dairy free, nut free

Ben has been asking (begging) for me to make a blueberry recipe because he LOVES blueberries. I made a                            (which is still probably my favorite sweet recipe on the blog) and it’s amazing! But, I wanted to make a recipe that’s more individual and portable and also something that has less ingredients for y’all to buy ;) 

Lucky for me, these beauties came out killer on the first try. Whenever this happens, I shamelessly dance around because 1) less “wasted” ingredients (the kids will happily eat any recipe fails) and 2) less time/do overs!! Thank you, Blueberry Oat Muffins, for coming out delicious right out of the oven. 

As I’ve stated in other posts, oat flour is cheap and easy to make at home. Simply throw oats in a food processor or blender (I find that a food processor works better but either will get the job done) and blend until coarse OR fine flour is formed. Either will work. I think coarse oat flour would actually be best for this recipe to add texture to the muffins. I’d also be interested in seeing what would happen if the oat flour was substituted with whole oats….if anyone tries it, let me know how it turns out!

The blueberries could be switched with any type of berry and most other fruits. The juiciness and texture of the fruit will affect the texture of the muffin but I think different variations would be fun to experiment with. 

I don’t often put numbers, nutrition facts, and things of that nature on my website because they can be triggering for some people, discourage viewers from choosing whole ingredients over labels, encourage diet obsession, or simply take the fun out of someone looking to have a treat. But for those wondering, I will say that the muffins themselves have 8 grams of sugar and the few blueberries you get in each muffin would only result in a couple additional grams. I know for medical reasons, some need to be aware of sugar intake so I wanted to be upfront about that number. If you have other nutrition fact questions about any of my recipes, I prefer to discuss it one on one via email (balancedboppliving@gmail.com).

I hope you enjoy these muffins! Let me know if you try any recipes out and send pictures if you have them. I love seeing y'all's creations <33

Blueberry Oat Muffins

makes 10-12 muffins

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees 

  2. Mix flour, sugar, baking powder, and salt in a large bowl

  3. Mix egg, coconut oil, milk, and vanilla in a small bowl

  4. Add wet ingredients to dry and mix until just combined

  5. Make sure your blueberries are completely dry and then fold them into the batter

  6. Pour batter into a muffin tin and fill each slot

  7. Bake in oven for 18-20 minutes

  8. Let completely cool before removing from pan

  9. Store in a sealed container, preferably in the fridge, for up to one week

  • 1 1/2  cups oat flour (use gluten free oats to make gluten free)

  • 1/2 cup coconut sugar

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 egg

  • 1/4 cup liquid coconut oil

  • 1/4 cup almond milk (or milk of choice)

  • 1 tsp vanilla

  • 1 cup blueberries

~balancedboppliving~

Get to know me

My goal for Balanced Bopp is to promote a positive outlook on nutrition and exercise and an appreciation for a balanced lifestyle, free of overthinking, disappointment, and fear. 

In Christ Alone my hope is found

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