Blueberry Muffins

O muffins, I have had a renewed love of muffins. These are sooo scrummy and light and they taste amazing while feeling nourishing. They are dairy free, gluten free, low in sweetener but not vegan. I have been using black strap molasses recently as it is a source of Iron, Calcium and Magnesium but I prefer brown rice syrup for blood sugar balancing. They do not keep well eat them within two days, I freeze most of them once baked and cooled and they taste just as good once defrosted. Then I have a healthy go to snack I can take from freezer in morning and by mid morning snack time its defrosted.

Blueberry Muffins

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 12 muffins and 12 mini muffins


  • ½ cup oat flour
  • 1 ½ cup almond flour * instead of almond flour can use ½ cup+ 2 tbs coconut flour and extra ½ cup oat flour.
  • 1/3 cup rolled oats
  • ¼ cup ground flax seed
  • 1 tbs chia seeds
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 1 cup non dairy milk
  • 3 tbs maple syrup
  • 3 tbs brown rice syrup or black strap molasses
  • 1/3 cup coconut oil
  • 3 eggs
  • 1 cup frozen and defrosted blueberries


  1. Preheat oven to 375
  2. Mix all the wet then dry ingredients together
  3. Add the defrosted blueberries
  4. Scoop into muffin cases
  5. Makes 12 regular sized muffins and 12 mini muffins - I like to have a mix of sizes
  6. Sprinkle a few oats on top
  7. Bake for 10 mins at 375 then down to 350 for remaining 20 mins. Mini muffins just need 15-20 mins total


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