Amazing Eggless Blueberry Muffins {Gluten-Free}
These easy eggless blueberry muffins turn out moist and chewy and are a breakfast favorite made with oat flour and fresh blueberries!
Servings 12 muffins
Calories 288kcal
Ingredients
- 3 cups oat flour
- 1 1/2 cups raw turbinado sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup low-fat milk I used 2% and you can also sub unsweetened nut milk
- 1/4 cup melted butter slightly warmed coconut oil would be fabulous here for a vegan option
- 2 tsp vanilla extract
- 1 pint fresh blueberries
Instructions
- Preheat oven to 350 degrees.
- Line cupcake pan with liners (makes 12 large muffins).
- Combine flour, sugar, baking powder and salt in a large bowl.
- In a separate bowl, combine milk, oil or butter and vanilla.
- Add wet ingredients to dry and stir until just combined.
- Gently stir in blueberries.
- Using an ice cream scoop, drop batter into liners.
- Sprinkle a little raw sugar on top of each muffin before they go into the oven.
- Bake 25-30 minutes until tops are set.
- Cool and enjoy.
Notes
- To keep the blueberries suspended throughout rather than sinking to the bottom of the muffins, dust them in a light coating of oat flour before stirring them into the batter.
- Try not to fuss with the batter. Over mixed muffins can be tough and chewy.
- Fill each liner no more than 1/2 way full. If there's too much batter, the tops may spill out over the side of the liners as they bake.
- You can also add a flax "egg" to the batter. Mix 1 tbsp ground flax with 2.5 tbsp water and let it thicken for 5 minutes before adding to the batter.
Nutrition
Calories: 288kcal | Carbohydrates: 52g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 248mg | Potassium: 183mg | Fiber: 3g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg