I think there should be a muffin for every season. Fall claims the pumpkin (but I didn’t need to tell you that) and for the winter months, I like a nice dark chocolate banana. For spring and summer: berry. Specifically, BLUEBERRY. You, pretty little blueberry muffin, have my heart. I mean, *cough* you gluten free, dairy-free blueberry muffin…you have my heart.
There’s nothing like enjoying a muffin that is toasty warm, with sweet blueberries bursting in your mouth, with a tender, just sweet enough crumb (*maybe* slathered in butter) before you embark on your days adventures. I’ll be honest, the risk with starting your day here is that you set the bar pretty high for the rest of your day. So maybe, if you want, just save it for afternoon coffee break. That’s playing it a little safer which never hurts.
Flourless, Dairy-Free Blueberry Muffins
What really doesn’t hurt is the fact that these muffins are gluten free and dairy free and low sugar AND (I know, I know almost too good right?) kid approved. Oh, and how can I forget, EASY. My love for the whole “make your own oat flour” situation started a few years ago when I realized I typically always had it on hand and it is significantly cheaper than gluten free flour. Just blend for 30 seconds to make a fine flour with such a tremendous flavor. Sold!
I haven’t used frozen berries yet but let me know if you do? Right now the fresh ones are so flavorful and delicious and perfect. The fun little twist to this muffin is the crispy topping. I love a buttery crumble topping but the season I am in right now is definitely more of a ” quick, sprinkle some sugar on top and call it good”. And the delightful thing about this is that it is, really good.
Just beware of the little fingers that could find their way to the topping before the muffins cool completely. It has happened around here that’s for sure. Maybe, the next stormy summer morning that comes, you take a few minutes and make these pretties. Then eat them with a pile of books around you and if you have little bear cubs, lots of sweet, sticky fingers reaching for more.
Gluten Free, Dairy Free Blueberry Muffins
- Prep Time: 5 mintues
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
Description
The warm flavor of oats plus the sweetness of blueberries are the perfect match. These simple, flourless, dairy-free blueberry muffins are EASY to make and have a tender, delicate crumb; no one’s guessing they’re gluten free!
Ingredients
2 1/4 cups old fashioned rolled oats
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Zest from one lemon
1/2 cup sugar+4 tablespoons, divided
1 cup fresh blueberries
4 eggs
2 teaspoon vanilla
1 cup coconut milk (from a can, blended to emulsify)
1/4 cup oil (I use sunflower oil but melted coconut or light-tasting olive oil are fine.)
Instructions
Pre-heat the oven to 350 and oil a muffin pan.
Blend oats in a high power blender until you have a fine flour, about 30 seconds. Measure 2 cups into a large bowl.
Mix all the dry ingredients into the oat flour. Using a whisk or a fork, break up any clumps and stir well.
Add the dry blueberries into the dry flour and gently toss.
Whisk eggs with the oil, milk, and vanilla.
Make a well in the dry ingredients and pour the egg mix into it. Gently stir with a wooden spoon to combine.
Spoon into prepared muffin pan and lightly sprinkle the tops with the tablespoon of sugar.
Bake for 20-25 minutes until risen and golden brown on top with a toothpick coming clean.
*Important* Let sit in the pan for 10 minutes before removing to wire rack to cool.
Store in air tight container for 2 days or the fridge for 3-5.
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