These healthy sugar free dairy free blueberry muffins are truly delicious. Gluten free, refined sugar free, and with only a tbsp of olive oil as your fat source, they defy all logic and are fluffy, moist, sweet and hearty. My favorite healthy muffin recipe ever!
Sometimes you try a recipe and you just know. You know you’ll make it over and over again and that it will always have a special place in your heart. These healthy blueberry muffins are the perfect example. I first saw them on Ambitious Kitchen’s blog and scrolled through rave review after rave review. I got up, checked that I had all the ingredients, then immediately proceeded to make them. Wow! So tasty that it’s hard to believe that they are actually good for you.
What makes these muffins healthy?
The flour: They are higher in protein and fiber due to their mix of almond and oat flour. This makes them gluten free!
How to make oat flour:
I’ve made these before both with ready purchased oat flour (Bob’s Red Mill brand) and by making my own oat flour. This is as easy as putting old fashioned (rolled) oats into a food processor and processing into a flour like consistency. You’ll use about 1 1/2 cups of oats to get the amount of oat flour needed in this recipe.
The fat: A mere tbsp of olive oil!
The sweetener: refined sugar free and uses just 1/3 cup of pure maple syrup for the whole recipe. Just sweet enough!
They are also dairy free and use just a touch of apple cider vinegar to give them some lift. You can’t taste the vinegar in them at all, don’t worry. I also added lemon zest which I think really lifted the flavor of these- highly recommend you doing the same!
How to serve and store your muffins:
I like eating these warm, with some nut butter or extra maple syrup drizzled on top when I’m at home. These make a great grab and go snack too, and the perfect accompaniment to your morning coffee without any extra adornment.
Leftovers can be stored at room temperature in a tightly covered container for 1-2 days or frozen for up to 3 months.
Super Healthy Blueberry Muffins
- 1 cup + 2 tbsp (divided) oat flour (the extra 2 tbsp are for tossing with the blueberries)
- 1 cup finely blanched almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs, slightly beaten
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 cup unsweetened almond milk or dairy free milk of choice
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 cup fresh or frozen blueberries
- Preheat oven to 180 C (350 F). Line a muffin pan with 9 muffin liners, or spray well with pan spray.
- In a large bowl, whisk together the oat flour, almond flour, baking soda and salt. Set aside.
- In a separate large bowl, whisk together the eggs, maple syrup, vanilla, lemon zest, almond milk, olive oil and apple cider vinegar until well combined.
- Add dry ingredients to wet ingredients and stir until just combined.
- In a small bowl, toss together the blueberries with 2 tbsp of oat flour until well coated. This prevents them from sinking to the bottom of the muffins. Fold the floured blueberries into your muffin mix until just combined, don't over mix.
- Divide batter evenly into 9 muffin cups, filling about 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted in the center of a muffin comes out clean or with a few dry crumbs attached.
- Cool or eat warm (I prefer eating warm!)
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