These healthy oat flour blueberry muffins are made with just a few simple ingredients and warm bursting sweet blueberries in every bite!
Hello, friends! I’m so excited to share these oat flour blueberry muffins with you that Mr. Hungry and the baby have been gobbling up like crazy! I mean, who could blame them? These muffins have a sugar-crusted muffin top and are moist, yet fluffy in the center, what’s not to love?
I’ll tell you what’s not to love. The first version of these muffins I tried that tasted like a fried egg and smelled like popcorn. I’m still not sure what happened there, I’ve made plenty of delicious tasting and super popular oat flour muffins before like my honey oat flour muffins and my oat flour banana muffins.
Never in my life has any muffin I’ve ever made tasted like eggs and smelled like popcorn, it was bizarre, but thankfully I got it right the second time around.
So right that these were gone about 2.5 seconds after I finished photographing them. Per usual, Baby K ate his with PB. Per usual, Mr. Hungry took monster size bites and finished each muffin in two bites. This is why when he asks me for a sip of something I’m drinking or a bite of food, my answer is always no. His version of a “sip” and a “bite” are not the same as mine. Just my husband, or can you relate?
Okay, back to muffins, let’s talk about how to make these delicious muffins!
How to Make Oat Flour Blueberry Muffins
This is your basic mix the dry, mix the wet, and combine type recipe. In the end, you will fold in the blueberries. I only had frozen wild blueberries from TJ’s in my fridge, so that’s what I used. I like using wild blueberries sometimes because it’s like mini chocolate chips, they are smaller but spread farther throughout your muffin.
You can use regular fresh or frozen blueberries, though. If you use frozen, you’ll want to stir quickly and minimally so that your entire batter doesn’t turn blue. Just fold them in and STOP!
Then, you’ll pour them in your muffin tin and bake. I used my new silicone baking tray for these (which is why they are kind of an odd verticle shape), but I’m in LOVE with the pan.
Heavenly easy clean up for the win!
Let’s talk substitutions and swaps:
Oat Flour – Do not substitute, read this post to find out how to make your oat flour.
Coconut Sugar – Feel free to use brown sugar. I like coconut sugar because it has a lower glycemic index than other sweeteners.
Baking Soda & Baking Powder – Do not omit.
Almond Milk – sub any type of milk cow’s and plant-based, you could probably even use water.
Honey – I recommend only subbing brown rice syrup if you want an alternative. I used maple syrup in the first fried egg version, so do with that info what you want. haha
Eggs – Do not omit, okay to sub with flax eggs (although I haven’t tried it)
Vanilla – do not omit
Blueberries – do not omit or they won’t’ be blueberry muffins, plus the blueberries do add some moisture, can use frozen or fresh.
Now, go forth and make some delicious muffins that your family will devour in 2.5 seconds, maybe make a second batch, just saying!
Oat Flour Blueberry Muffins
- Preheat oven to 350F.
- In a large bowl, whisk together honey, eggs, unsweetened vanilla almond milk, and vanilla. Set aside.
- Mix oat flour with 1/4 cup coconut sugar, baking soda, baking powder, and salt.
- Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny but should have some resistance.
- Let the mixture sit for five minutes to seven minutes.
- Spray muffin tin holes with cooking spray or grease with oil.
- Divide batter between the muffin tins.
- Sprinkle the top with the remaining 2 tablespoons coconut sugar, optional to garnish with rolled oats sprinkled on top as well.
- Bake for 16-18 minutes until inserted toothpick comes out clean. Flip tray halfway through to promote even baking. DO NOT OVERBAKE. They will be dry and crumbly if you overbake them!
- Let cool completely, then remove from the muffin tin. I store mine in the fridge for up to two weeks, on the counter they only last a few days. You can also freeze for up to six months!