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.
Keywords: gluten free, dairy free, flourless, oat flour, blueberry muffins