2 Tbsp (14 g)ground flaxseeds
1 cup (240 mL)unsweetened soy milk
1 tsp (5 mL)white vinegar
⅓ cup (73 g)refined coconut oil, melted†
½ cup (120 mL)unsweetened applesauce
½ cup (112 g)granulated sugar
1 tsp (5 mL)
1 tsp (3 g)baking powder
½ tspground cinnamon
½ tspbaking soda
2 cups (208 g)oat flour†
1¼ cups (188 g)fresh blueberries†
Sprinkle topping (optional)
½ Tbsp (7 g)granulated sugar
⅛ tspground cinnamon
- In a large bowl, mix together the flaxseeds, milk, and vinegar and allow it to sit for 5 minutes to slightly thicken.
- Lightly grease or line a muffin tin and preheat the oven to 375°F (190°C).
- Returning to the bowl, add the oil, applesauce, sugar, vanilla, baking powder, cinnamon, baking soda, and salt. Mix well.
- Then add the oat flour and mix until combined.
- Place roughly 1 Tbsp of batter into each muffin. This helps to create a 'buffer' so that the blueberries don't sink to the bottom.
- To the remaining batter, add the blueberries and gently stir them through. Divide the rest of the batter evenly into the muffin wells to fill them up.
- For the optional topping, mix the sugar and cinnamon in a small bowl and then sprinkle over top of the muffins.
- Bake the muffins on the middle rack of the oven for about 20 minutes. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- †Make your own oat flour by blending rolled oats in a food processor until a flour consistency is reached.
- †Using frozen blueberries instead of fresh berries will create streaks in the batter resulting in more grey-coloured muffins, but the taste will still be delicious! Alternatively, you could divide the blueberry-free batter between the wells, and then gently press the frozen blueberries into the batter. This minimizes streaking.
- Nothing beats a fresh blueberry muffin, but if you are storing them, keep them in an airtight container in the fridge for up to 2 days, or in the freezer for up to 2 months.
Let us know what you think
Nutrition per muffin
Calories 190 kcal
|Total fat||8.5 g|
|Saturated fat||5.4 g|
|Trans fat||0.0 g|
|Total carbs||25.7 g|
|Dietary fiber||2.1 g|
|Total sugars||12.7 g|
|Added sugars||9.9 g|
|Vitamin A||13 μg RAE|
|Vitamin B6||0.0 mg|
|Vitamin B12||0 μg|
|Vitamin C||1.6 mg|
|Vitamin D||0 μg|
|Vitamin E||0.2 mg|
|Vitamin K||4 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
More for the eyes