The Ultimate Fluffy Blueberry Quick Oat Muffins (Egg-Free!)
A simple, one-bowl breakfast recipe for bakery-style blueberry muffins made with wholesome quick-cooking oats and sprouted oat flour. These ultra-fluffy muffins are completely egg-free and naturally sweetened with a blend of organic cane sugar and coconut sugar for a nutritious, grab-and-go treat the whole family will love.
Equipment
- 1 12-cup muffin pan or 2 6-cup muffin pans
- Paper muffin liners or just grease the muffin pan cavities with a little butter or oil
- 1 Large Mixing Bowl
- Measuring cup and spoons
- Whisk or Stainless Steel Fork
- Spatula helps to gently incorporate the blueberries into the batter
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup oat flour can also use whole wheat flour
- 1/2 cup quick cooking oats (1 minute oats)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup room temp plant based or regular dairy milk if using plant based, oat or almond milk works best in this recipe
- 1 tsp apple cider vinegar
- 1/4 cup avocado oil or melted butter
- 1 cup fresh or frozen blueberries if using frozen, make sure they're completely frozen when adding to the batter; to prevent it from becoming discolored
Instructions
- Preheat your oven to 375 degrees (190°C). Line your muffin pan(s) with liners or lightly oil/grease. Set aside.
- Add all of the dry ingredients (flour - salt) to a large mixing bowl. Combine thoroughly until all lumps are broken up.
- Add the wet ingredients (milk - oil/butter) to the dry ingredients. Combine the ingredients thoroughly, making sure you reach the bottom of the bowl. Don't overmix the thick batter. The batter may form bubbles or fizzle in reaction to the apple cider vinegar reacting with the other ingredients.
- Use your spatula to gently fold the blueberries into the batter until they're evenly dispersed throughout. It helps to start from the bottom of the bowl so the blueberries don't break.
- Divide the batter between the muffin cups/cavities. Bake for 19-20 minutes, or until the tops are golden brown, nicely domed and a toothpick inserted in the center comes out clean.
- After the muffins are removed from the oven, let them rest in the pan for 5 muffins before transferring them to a cooling rack. Enjoy warm or fully cooled.
Notes
Sugar Substitution Note: If you do not have coconut sugar on hand or prefer to use traditional sugar, you can easily substitute the 1/3 cup of coconut sugar for regular granulated white sugar or packed light brown sugar at a perfect 1:1 ratio. Using brown sugar will closely mimic the warm, caramel-like flavor depth of the original recipe.