What is it about a muffin that makes it the perfect comfort food? The fluffiness? The sweetness? I mean, who doesn’t just gravitate towards a plate full of muffins?! We never really had muffins in my house growing up…they just weren’t a staple food item. But, whenever I see a plump, juicy blueberry muffin on a buffet table, or someone brings them in to the office at work, I just have to grab one up and devour it! And always a blueberry one – they are def my fave.
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So, it was about time I made a blueberry muffin recipe of my own. A big, juicy muffin with cinnamon streusel on top, because everything is better with streusel, right!? It didn’t take me log to get this recipe right. Everything about this blueberry muffin screams’ “I came right from the bakery and am full of sugar!” Except, ya know…it’s not, of course. 😉. Someone even brought giant, bakery style muffins to my office recently so I, of course, nabbed a blueberry one. For RESEARCH obviously! When I compared that muffin to my blueberry muffin, they seriously were equal in flavor, texture, and all other important muffiny factors.
The only difference is the nutrient breakdown. So, why wouldn’t you want a blueberry muffin that was full of whole grains and fruits (and all their wonderful nutrition benefits like vitamins, minerals, and antioxidants), and low in sugar and saturated fats. They’re ideal for a quick and delicious grab-and-go breakfast.
But, let me tell you, the smell that will take over your house will make it realllllyyy hard to wait for morning before picking one up ajd eating it. I made a batch and then left them to cool while I went out and ran some errands. When I came home and opened my door I was greeted with the most deliciously amazing smell! Like I had just walked in to a bakery that made fresh goodies all day. A sweet, fresh, warm, comforting smell.
I followed my nose to my perfectly adorable muffins just waiting for me to snack on them. Light and fluffy and perfectly speckled with juicy blueberries.
Bake them today and have an easy breakfast/snack. They stay nice and moist for a few days if stored in an airtight container in the fridge.
And don’t forget to pin the recipe for later!
Yields 12 muffins
Vegan; Gluten Free; Low Fat; Low FODMAP; Nut Free
25 minPrep Time
20 minCook Time
45 minTotal Time
- 2 Tbsp water
- 1 Tbsp psyllium husk
- 3/4 cup milk of choice
- 1 1/2 Tbsp apple cider vinegar
- 2 cups oat flour*
- 1/4 cup granulated sweetener of choice
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 egg whites (can sub for 2 flax eggs**)
- 1/2 cup banana, mashed
- 1/4 cup sticky sweetener of choice
- 1/8 cup coconut oil, liquid
- 1 tsp vanilla extract
- 1/4 cup tapioca flour
- 1 cup blueberries (fresh or frozen)
- 1/2 cup oats
- 1/4 cup brown sugar
- 2 tsp coconut oil, solid
- 1 tsp cinnamon
- Preheat oven to 350 F and grease a 12 cup muffin tin (or use paper liners).
- In a small bowl, stir together the water and psyllium husk and set aside. (If making the vegan version, at this time also stir together the flaxseed meal and water in another small bowl and set aside.)
- In a medium bowl, stir together the milk and apple cider vinegar and set aside for at least 10 min.
- In a large bowl, whisk together the oat flour, granulated sweetener, baking powder, baking soda, and salt.
- To the milk mixture, add the egg whites, mashed banana, sticky sweetener, oil, and vanilla extract. Pour that into the dry ingredients.
- Add the psyllium husk mixture (and flaxseed mixture, if applicable) to the rest of the ingredients and stir a few times until just about combined.
- In the same medium bowl, add the blueberries (do not defrost if using frozen) and the tapioca flour. Stir together to coat all the blueberries. Add the mixture to the rest of the ingredients and stir until completely combined.
- Pour the batter into the muffin cups until they're 3/4 full. Don't fill the cups up past that amount (even if you have a little extra batter). If filled too high, the muffins will collapse in the middle instead of having a nice round top.
- For the streusel topping, in one of the small bowls, combine the oats, sugar, and cinnamon. With your fingers or a fork, mash the coconut oil into the other ingredients to incorporate everything. It will stick together slightly, but not enough to make a ball, for example.
- Sprinkle the streusel evenly on top of the muffin batter.
- Bake for 19-21 min. or until a toothpick inserted into the center is clean except for 1 or 2 crumbs and the top is a nice golden brown.
- Allow the muffins to cool slightly in the tin - about 10-15 min. Then remove the muffins and allow them to finish cooling on a wire rack.
- Bite into some fluffy, blueberry deliciousness and enjoy!
*For higher protein muffins, you can use 1 1/2 cups oat flour + 1/2 cup soy protein powder, but the muffins dry out a bit faster, so be sure to eat them quick 😉
**To make 2 flax eggs, mix 2 Tbsp flaxseed meal + 6 Tbsp water and set aside until gel-like.
Some products I used for this recipe:
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