Blueberry Oat Flour Muffins

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Blueberry Oat Flour Muffins are soft and fluffy with a tender texture thanks to Greek yogurt! They include just a few real food ingredients and come together in just one bowl!

Prep Time10

Cook Time18

Total Time28

Course: Breads, Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 176kcal

Author: Marcie

Equipment

Ingredients

2 large eggs
1/2 cup maple syrup see note 2
1/2 cup plain Greek yogurt sub with plant-based for dairy-free
1/3 cup oil
1.5 cups oat flour plus 1 tablespoon for blueberries; see note 3
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup blueberries fresh or frozen; see note 1

Instructions

Preheat the oven to 350 degrees. Line a standard muffin pan with (12) paper liners and set aside.
Whisk together the eggs, maple syrup, Greek yogurt and oil until well incorporated.
2 large eggs, 1/2 cup maple syrup, 1/2 cup plain Greek yogurt, 1/3 cup oil
Add the oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until well combined and no lumps remain.
1.5 cups oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
Toss the blueberries with one tablespoon of oat flour, then gently fold them into the batter. This will keep the blueberries from sinking to the bottom of the muffins.
1 cup blueberries
Scoop the batter evenly between the (12) muffin cups and bake for 15-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Enjoy!

Notes

Pro tip: Be sure to toss the blueberries with a tablespoon of oat flour before adding them to the batter. This will keep them from sinking to the bottom of the muffins.
Substitute the maple syrup with honey or see my common ingredient substitutions to other types of sweeteners.
Use store bought oat flour, or see my post on how to make oat flour at home using rolled oats from your pantry.
Store muffins in an air tight container at room temperature for up to 3 days or the refrigerator for up to 1 week. They may also be frozen for up to 3 months.

Nutrition