Today, I’m not just throwing another “revolutionary” recipe at you. Instead, I’m serving up a batch of my gluten-free, dairy-free blueberry oatmeal muffins, which, by the way, could easily win over the most die-hard bakery muffin devotees. Yes, they’re that good. You’re welcome in advance.
So, How I Made This Recipe?
One mornin’ I felt awful from coughin’ all night with no sleep. When I looked in the fridge, there were some blueberries callin’ my name. “I know what’ll make me feel better,” I said. “I’ll make me some muffins!” Baking always makes me feel better when I’m feelin’ down.
Fast forward through some mixing and baking, and voila, out came these beauties that even my little cousins mistook for the best “sugar cookie” muffins. And yes, they’re healthy.
Before you roll your eyes, hear me out. I’m not just making muffins because I’m bored. I’m on a mission to prove that deliciousness does not need to be synonymous with unhealthy.
Butter, refined sugar, gluten, and dairy have left the chat. Instead, I went for almonds and oat flour, pure maple syrup, and a promise of a guilt-free muffin experience.
These Are the Ingredients
Let’s make this simple. To whip up these muffins, you’ll need:
- Almond and Oat Flour: Packing almond flour is the secret handshake here.
- Pure Maple Syrup: A little extra sweetness never hurt.
- Olive Oil: Just a splash for that moist texture.
- Vinegar: Apple cider or white, take your pick. It’s our secret rising agent.
- Eggs: Or choose a vegan alternative. Just swap in flax eggs.
- Dairy-Free Milk: Any type will do.
- The Usual Suspects: Vanilla extract, baking soda, and salt.
- Fresh Blueberries: Non-negotiable.
Next is Baking
Before making, prepare your ingredients
- Almond Flour: Treat it like your first crush and pack it tight.
- Blueberry Toss: Give those berries a quick oat flour coat to avoid a muffin that looks like your toddler painted it.
- Fresh is Best: Fresh blueberries prevent the muffins from getting soggy. Frozen berries are the muffin’s cry for help.
- Liner Love: Don’t even think about skipping the muffin liners unless you want to be scrubbing that tin till the next batch is due.
Want to make these vegan? Use two flax eggs. Haven’t tested it, but it’s worth a shot. It is the only logical ingredient, and it didn’t fail me in similar dishes. If it fails though, at least you’ll have a fun story.
And Then, Follow These Steps
1. Turn the oven to 350 degrees. Grab 9 muffin cups and line them with paper liners. Spray the cups so the muffins don’t stick.
2. Mix 1 cup oat flour, almond flour, a pinch of salt, and baking soda in a big bowl. This will be the gluten-free part.
3. In another big bowl mix eggs, maple syrup, vanilla, almond milk, olive oil, and vinegar. Whip it well until smooth.
4. Put the wet stuff in with the dry stuff. Stir until just mixed. Then add blueberries tossed with 2 tablespoons oat flour. This coats them so they don’t sink.
5. Scoop the batter into the cups, filling most of the way. Don’t be stingy now!
6. Bake for 18-25 minutes until a toothpick comes out clean.
7. Let the pan sit for 10 minutes, then take the muffins out and let cool fully on a rack.
Final Thoughts
Sometimes it’s nice to have a treat that doesn’t make you feel bad, like these blueberry muffins! Sure, it takes some extra steps to make ’em gluten and dairy-free. But it’s worth it for the smile you’ll get bitin’ into one.
And those gluten-free ginger molasses cookies? They’re another favorite for that same reason – delicious without the guilt.
Hello guys, I’m a 36-year-old mother who runs a small business selling healthy snacks. I love to cook, and because I was a stay-at-home mom for a long time, I tried a lot of different things around the house. I’m glad that I can spend my free time writing on this blog with my two best friends.
