Blueberry Oat Muffins

I LOVE these muffins; I feel good about eating them; they are healthy, delicious & easy to make.  Rolled oats + a blender = oat flour in 20 seconds! 


Oats are nourishing & soothing, the combination of oats and blueberries make these muffins high in antioxidants and fibre, which helps reduce cholesterol.  If you have a gluten sensitivity, be sure to buy certified gluten-free oats. 

  • Prep 10 mins
  • Cook Time 20 mins
  • Difficulty Low
  • Serving10 muffins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Egg Free

    Recipes are egg-free. Recipes have no eggs or ingredients made with eggs. Eggs are a common food allergen, eggs can cause inflammation.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Prebiotic Insoluble Fibre

    A prebiotic is an insoluble food fibre for beneficial gut bacteria.  Eating a diet rich in prebiotic foods helps us maintain a healthy-gut-flora and microbiome.  Inulin is a type of insoluble plant carbohydrate that is a prebiotic food source.

    Prebiotic Foods include;
    Chicory Root, Dandelion greens, Jerusalem artichoke, Garlic, Onions, Leeks, Asparagus, Banana, Blueberries, Seaweed, Apples, Jicama, Yacon Root, Burdock root, Shitake Mushrooms, Barley, Oats, Wheat bran, Legumes, Beans, Peas, Raw Cacao, Flaxseeds, Chia Seeds, Honey, 


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  • ⅔ cup milk - water is OK
  • ¼ cup maple syrup OR lemon juice*
  • ¼ cup coconut sugar | raw, demerara
  • 3 tbsp coconut oil - melted
  • 1 teaspoon vanilla


  • 2 cups Oat Flour - DIY**
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  • 1-1½ cups blueberries; frozen | fresh*
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Blueberry Oat Muffins


PREHEAT OVEN 350F / 175C + melt coconut oil*  LINE muffin tin with muffin papers or grease tray


WHISK ALL WET ingredients together until smooth


ADD DRY ingredients, stir until just combined and a thick batter forms, might take a minute.  FOLD in blueberries


SPOON batter into lined muffin tin filling ¾ full.


GARNISH tops with 2tbsp rolled oats, sunseeds, chia etc. – optional


BAKE 20-25mins until cooked; when top springs back or inserted skewer comes out clean.


COOL on a wire cooling rack; STORE in an airtight container.

Tips + Suggestions

** DIY HOMEMADE OAT FLOUR; 2 cups rolled oats in a blender or food processor, blitz until it forms a fine flour. Oat flour texture needs to be fine, not coarse.


SWAP coconut oil for other healthful oils like walnut, a great nutrient-dense choice


LESS SUGAR Lemon-blueberry flavour use lemon juice instead of maple syrup, taste and adjust.


*BLUEBERRIES start with 1 cup mix in; if you would like more add more; it will depend on how big your blueberries are.


ADDITIONS seeds or nuts for extra protein, lemon or orange zest for a citrus twist, cinnamon and spices for warmth.


MELT coconut oil in the oven while it preheats; scoop 3 tbsp into a ramekin or small ovenproof bowl, place in the oven when you turn it on to preheat. The coconut oil will be melted before the oven is hot – remove carefully using oven gloves, cool a little, whisk in with wet ingredients.