Bakery style blueberry muffins — gluten free, vegan, and sugar free friendly! These blueberry muffins are light, fluffy, and bursting with flavor. They take minutes to whip up and are the perfect breakfast, snack or dessert. See vegan and sugar free recipe notes below the recipe!
Ingredients:
2 cups oat flour (I used homemade, see notes)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs (regular or flax eggs, see notes)
1/3 cup unsweetened yogurt (I used dairy free yogurt)
1/2 cup unsweetened applesauce
1/3 cup water or unsweetened plant based milk
1 tsp almond extract
1/2 cup honey or maple syrup (see notes for sugar free option)
1/4 cup olive oil or coconut oil, melted
1 cup fresh or frozen blueberries (see notes)
Instructions:
Preheat the oven to 350° and line 12 muffin tins with cupcake liners. Gently spray the cupcake wrappers with cooking spray. The cupcake wrappers are optional — if you do not use them, make sure you spray the muffin tins well with cooking spray!
While the oven is preheating, whisk together your wet ingredients in a large bowl.
In a medium sized bowl, combine your dry ingredients and stir until fully combined.
Slowly add your dry ingredients to your wet ingredients, whisking well until smooth and there are no chunks. Gently fold in blueberries.
Divide your batter evenly between the 12 muffin tins.
Bake muffins at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool slightly before enjoying.
Recipe Notes:
To make 2 flax eggs simply combine 2 TBS ground flaxseed with 1/3 cup water and use in the place of 2 regular eggs.
To keep the recipe sugar free, simply use sugar free maple syrup.
Using frozen blueberries will turn the batter blue. To avoid this, either use fresh blueberries or rinse your frozen blueberries with cold water just before adding to the batter.
To make the muffins mini, simply divide the batter between mini muffin tins and bake the muffins for 15-20 minutes!
I used homemade oat flour for this recipe. Simply blend oats in the blender until smooth and then measure out the correct amount.
Did you make this recipe? If so, I would love to hear your thoughts in the comments below!
