These gluten-free blueberry oat muffins are a healthy way to start your day. Slightly sweetened with honey and packed full of protein & fibre, they’re sure to keep you satisfied right up to lunch.
Hello there! Earlier this week I shared a spring tour of our kitchen and mentioned I’d pass on the recipe for the blueberry muffins I baked. It’s been awhile since I’ve baked anything, with the exception of the skillet cookies I made for Valentine’s Day. Boy, those were good!
For many years, I’ve had issues with inflammation in my joints. Thankfully, I’ve seen good results by eliminating certain foods from my diet, increasing my fruit and veggie intake, as well as adding a few key supplements. With that, went most alcohol, refined sugar, processed foods and other ingredients that tend to cause flare ups.
Occasionally, I do indulge if my body is feeling up to it. Lately, however, I’ve been experiencing an increase in problems, so I’m watching everything that goes into my body rather closely.
Sometimes, though, we crave foods that aren’t necessarily good for us. Take muffins, for instance. Usually, they’re packed full of refined sugar, vegetable oil and flour that’s been stripped of most nutrients. Sure, they may taste good, but they do very little in the way of nourishing our bodies.
Instead of cutting out baked goods completely, I’m trying new recipes that are made with better ingredients that still satisfy my sweet tooth. These blueberry oat breakfast muffins are just that.
So what makes them better?
First off, they’re made using a gluten-free whole grain flour combination that’s packed full of protein and fibre. The eggs are a good source of protein too. They’re also sweetened with a touch of natural honey, which is known for its healing properties. And, finally, the blueberries, applesauce and tiny bit of coconut oil ensure they’re moist (not to mention the health benefits each one has).
Perfect? No. But they’re a far cry from what you’d normally find in a blueberry muffin.
If you want a simple way to take blueberry oatmeal on-the-go, these muffins are it. We like them warmed up a bit and paired with a cup of coffee or tea. Want one?
Blueberry Oat Muffins
Yields 8 large muffins
These gluten-free blueberry oat muffins are slightly sweetened with honey and packed full of protein & fibre. They're sure to keep you satisfied until lunchtime!
- 1 cup fine almond flour
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1/2 tsp. baking soda
- 1/8 tsp. fine sea salt
- 1/4 tsp. ground cinnamon
- 3 eggs
- 1/4 cup honey
- 1 TB. lemon juice
- 2 TB. coconut oil, melted
- 2 TB. unsweetened apple sauce
- 1 tsp. pure vanilla extract
- 1 cup fresh blueberries
- 1 TB. rolled oats (for sprinkling on top)
- Preheat oven to 325 degrees F. Line muffin pan with cups or parchment paper.
- In a large bowl, combine dry ingredients. To a small bowl, add wet ingredients and mix well.
- Pour wet ingredients into dry and stir until just combined. Fold in blueberries.
- Fill muffin cups 3/4 full. Sprinkle the top of each muffin with rolled oats.
- Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Transfer to a cooling rack.
- These muffins are best enjoyed the day they're made but can be stored in an airtight container for up to a few days or popped into the freezer for later.
Gluten-free oat flour and rolled oats are labelled as such. I used Bob's Red Mill brand. If gluten isn't a concern, you can use any oat flour or whole grain rolled oats.
As an option, make your own oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
Fresh blueberries are best, but you can use frozen. Just toss them in a bit of oat flour first before adding to prevent the batter from turning purple. You may also have to adjust the baking time to a bit longer.