Bakery Style Blueberry Muffins
There's just something about a homemade blueberry muffin with a hot cup of coffee in the morning. This recipe is special because it came from my great friend Nathalie of Whole and Honeyed. It's the perfect gluten free, refined sugar free blueberry muffin made from oat flour, almond flour, and fresh blueberries.
I don't know about you, but all-purpose flour is pretty impossible to find these days in local grocery stores which makes these perfect for the times since oat and almond flour are more plentiful. You can even make oat flour by simply add gluten free rolled oats to a blender and pulsing until a flour consistency is formed.
Ingredients (yields 12 muffins):
1 mashed banana
2 whisked eggs
1 cup unsweetened almond milk
1 tsp vanilla
1/4 cup melted coconut oil
1/2 cup coconut sugar
1 1/2 cup oat flour
1 c plus 3 tbs almond flour
1 tsp baking soda
1 tsp cinnamon
1 cup fresh or frozen blueberries
Preheat the oven to 400 F and line a muffin tray with 12 muffin tins.
In a medium mixing bowl, add the mashed banana, whisked eggs, almond milk, vanilla, and melted coconut oil. Whisk the wet ingredients together until thoroughly combined.
In a large mixing bowl add all dry ingredients including the coconut sugar, oat flour, almond flour, baking soda, and cinnamon. Stir together until thoroughly combined.
Next add the wet ingredients into the dry ingredients and mix together until fully combined. Fold in the fresh or frozen blueberries.
One at a time, pour the batter into the muffin tins, filling 3/4 of the way to the top. Add a few blueberries to the top of the each muffin.
Bake the muffins for 20-25 minutes, or until a toothpick comes out clean. Place muffins on a cooling rack until cool.