Super Healthy Blueberry Muffins
The best super healthy blueberry muffins you won't be able to stop eating. GF, refined sugar free and dairy free perfection.
Prep Time10 mins
Cook Time25 mins
Servings: 9 people
- 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!)