Blueberry Muffins
The best blueberry muffins made from oat flour.
Equipment
- 1 Muffin or Cupcake pan
Ingredients
- 2 cups oat flour
- ½ cup sugar raw or brown
- 1 tsp corn starch
- 1½ tsp baking powder
- 1 tsp baking soda
- ⅔ cup milk room temperature
- 3 tbsp coconut oil
- 1 tbsp lemon juice or 2 tsp of vinegar
- 1 banana mashed
- ⅔ cup blueberries frozen or fresh
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray or instead line each cup with paper baking muffin cups.
- Mix all dry ingredients first in a mixing bowl.
- Add coconut oil and the mashed banana. Stir and while stirring add the milk.
- Now add the lemon juice or vinegar. Muffin bater should feel fluffy with a few lumps from the banana.
- Last, gently fold in the blueberries. Add the mixture to the 12 cups.
- Cooking time is 25 to 30 minutes.
Notes
Frozen or fresh blueberries. When using fresh blueberries muffins can become mushy. Dust the blueberries with a little flour before mixing, to prevent the muffins from turning blue.