Blueberry Oat Muffins

Blueberry muffins on a dark surface with more muffins and blueberries in the background.

5 from 1 vote

These Blueberry Oat Muffins are a gluten-free delight at less than 200 calories each, perfect for a nutritious start to your day. With the natural sweetness of maple syrup, a hint of almond, and the tang of lemon juice complementing the blueberries, these dairy-free muffins are moist, wholesome, and packed with flavor. Enjoy as a guilt-free breakfast or snack.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Servings: muffins

Calories: 185kcal

Ingredients

2 cups oat flour
1/2 tsp salt
2 tsp baking powder
2 eggs slightly beaten
1/3 cup maple syrup
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup soy milk or plant-based milk of choice
1 tbsp olive oil
1 tsp lemon juice
1 cup blueberries fresh or frozen

Instructions

Preheat the oven to 350°F. Line a 9-cup muffin tin with paper liners and lightly spray the liners with nonstick cooking spray.
In a medium bowl, whisk together the oat flour, salt, and baking powder.
In a large bowl, mix together eggs, maple syrup, vanilla extract, almond extract, soy milk, olive oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
Add the blueberries to the batter and fold gently with a spatula until evenly distributed.
Scoop the batter evenly into the prepared muffin tin, filling each about 3/4 of the way full. Bake for about 20 minutes or until toothpick inserted come out clean.
Remove from oven and let the muffins cool in the pan for about 10 minutes. Then remove each of the muffins from the muffin tin and allow them to cool on a wire rack. Serve slightly warm for best flavor.

Nutrition