Oat Flour Blueberry Muffins
Ingredients
- 1 and 1/4 cup oat flour
certified Gluten Free, if needed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup Greek yogurt
- 1/4 cup avocado oil
- 1 egg
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 cup blueberries
Directions
- 1
Preheat the oven to 375 °F. Line a muffin tins with enough for 8 muffins.
- 2
In a large bowl, whisk together oat flour, baking soda, baking powder and salt.
- 3
In a medium bowl, combine maple syrup, oil, Greek yogurt, eggs and vanilla.
- 4
Pour the wet ingredients into the dry and mix until just combined. Fold in the blueberries.
- 5
Fill the prepared muffin tin liners nearly full. Bake for 21-25 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- 6
Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.
Oat Flour Blueberry Muffins
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About this Recipe
Craving a wholesome, satisfying treat that's also naturally gluten-free? These Oat Flour Blueberry Muffins are your answer, delivering incredible flavor and a tender crumb that will surprise and delight.
What sets these muffins apart is their exclusive use of 100% oat flour, which creates a uniquely moist, cake-like texture without any gluten. The thoughtful combination of Greek yogurt and avocado oil ensures a rich, tender interior every time, while pure maple syrup provides a balanced, natural sweetness that lets the blueberries shine.
Prepare for muffins that are surprisingly light yet incredibly satisfying, with a delicate, cake-like crumb that practically melts in your mouth. Each bite bursts with juicy blueberries, complemented by the subtle sweetness of maple syrup and a hint of vanilla extract. You'll find these muffins are not overly sweet, allowing the natural flavors to take center stage. They're designed to be a delightful breakfast, a wholesome snack, or a light dessert, offering a comforting option that doesn't compromise on taste or texture.
While delicious as is, you can easily adapt these muffins to your pantry or dietary needs. For a dairy-free option, consider a thick, plain plant-based yogurt substitute, ensuring it has a similar consistency to Greek yogurt. If you don't have avocado oil, any neutral-flavored oil like melted coconut oil or vegetable oil would work in its place. You could also experiment with adding a pinch of cinnamon or a touch of lemon zest for an extra aromatic lift.
These Oat Flour Blueberry Muffins are perfect for a grab-and-go breakfast on busy mornings or a lovely afternoon pick-me-up with your favorite cup of coffee or tea. Serve them warm, perhaps with a pat of butter or an extra dollop of Greek yogurt for an even richer experience.