Super Healthy Blueberry Oat Muffins Made with Almond Flour
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Enjoy this healthy Best Blueberry Oat Muffins recipe made with almond flour, oats and blueberries! Fusing the sweet tang of blueberries with the wholesome goodness of oats and almond flour, these muffins are the perfect balance of flavor and nutrition. Plus, they’re super easy to make, so you can enjoy delicious and guilt-free muffins any time you want.
Why You’ll Love these Healthy Best Blueberry Oat Muffins Made with Almond Flour
- Our Best Blueberry Oat Muffins, made with nutrient-rich almond flour, will satisfy your cravings and nourish your body in one delicious bite. Not only does almond flour provide a nutrient-rich base for these muffins, but it also adds a unique and delightful flavor. Plus, they also offer numerous health benefits.
- Almond flour is a great source of protein, healthy fats, and antioxidants, making it the perfect ingredient for guilt-free indulgence. Not to mention, these muffins can be gluten-free. Get ready to satisfy your cravings without compromising your health!
- By using rolled oats in our muffins, we are adding high fiber content and ability to lower cholesterol. You can make these muffins gluten-free easily by just using certified gluten-free rolled oats.
- We boosted the nutrients by adding in more superfood rockstars such as chia seeds and flaxseeds, elevating the high omega-3 fatty acid content and ability to aid in digestion.
- Blueberries are a great source of antioxidants, which help fight free radicals that damage cells and DNA. Blueberries are also high in fiber, vitamin C, vitamin K, manganese, and potassium.
- No refined sugar! We used agave nectar, but you could also use honey or maple syrup!
- Easy oat blueberry muffin recipe made in one bowl and offers a delicious and healthy twist on traditional muffins.
Ingredients You Need
Super healthy Blueberry Oat Muffins Made with Almond Flour Recipe
- 2 1/2 cups old fashioned rolled oats, for gluten-free muffins, use certified gluten-free oats, we did not use quick-cooking oats
- 1/2 cup almond flour
- 1 tablespoon chia seeds
- 1 tablespoon flaxseeds
- 1/2 cup sliced almonds, optional
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups unsweetened almond milk or milk of choice
- 3 to 4 tablespoons agave nectar, can also sub with honey or maple syrup
- 2 large eggs
- 3 tablespoons unsalted butter, melted or a neutral oil of choice
- 1 teaspoon pure vanilla extract
- 2 1/2 cups blueberries, fresh or frozen
Instructions How to Make Blueberry Oat Muffins
- Preheat your oven to 375 degrees and spray a muffin tin pan with non-stick cooking spray or you can use paper liners in your muffin tin pan and lightly spray with non-stick cooking spray.
- Using a large bowl, mix together the oats, almond flour, flaxseeds, chia seeds, almonds, cinnamon, baking powder, salt, Then add the almond milk, agave/honey, eggs, melted butter and vanilla and mix together until combined.
- Add in 2 cups of the fresh or frozen blueberries and fold into the mixture, reserving the ½ cup for the tops of the muffins.
- Fill the muffin tins with the muffin batter and add the remaining blueberries over the top of each of the muffins. Bake in the oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for about 5-10 minutes, then devour!
Storing Super Healthy Blueberry Oat Muffins Made with Almond Flour
- Before storing muffins, let them completely cool before placing them in an airtight container at room temperature to keep muffins fresh for up to 4 days. Ideally you can line the muffins with a paper towel to absorb moisture and prevent them from becoming soggy. You can also keep in the fridge for up to a week. For longer storage, freeze them in a freezer bag for up to 3 months.
More Options
- Switch out the blueberries, with raspberries, strawberries, peaches or blackberries.
- We used almond flour, but you could also use oat flour.
- Add some lemon zest to your muffin batter.
Say goodbye to heavy and unhealthy muffins and say hello to our tasty and nutritious alternative. With this easy blueberry oat muffin recipe, you can indulge in a treat that’s both satisfying and beneficial for your body. So why wait? Whip up a batch of our Best Blueberry Oat Muffins today and enjoy a guilt-free snack or breakfast option.
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Super Healthy Blueberry Oat Muffins Made with Almond Flour
Enjoy this healthy Best Blueberry Oat Muffins recipe made with almond flour, oats and blueberries! Fusing the sweet tang of blueberries with the wholesome goodness of oats and almond flour, these muffins are the perfect balance of flavor and nutrition. Plus, they're super easy to make, so you can enjoy delicious and guilt-free muffins any time you want.
Ingredients
- 2 ½ cups old fashioned rolled oats for gluten-free muffins, use certified gluten-free oats
- ½ cup almond flour
- 1 tablespoon chia seeds
- 1 tablespoon flaxseeds
- ½ cup sliced almonds optional
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsweetened almond milk or milk of choice
- 3 to 4 tablespoons agave nectar can also sub with honey
- 2 large eggs
- 3 tablespoons unsalted butter melted or a neutral oil of choice
- 1 teaspoon pure vanilla extract
- 2 ½ cups blueberries fresh or frozen
Instructions
- Preheat your oven to 375 degrees and spray a muffin tin pan with non-stick cooking spray or you can use cupcake liners in your muffin tin pan and lightly spray with non-stick cooking spray.
- Using a large mixing bowl, mix together the oats, almond flour, flaxseeds, chia seeds, almonds, cinnamon, baking powder, salt, Then add the almond milk, agave/honey, eggs, melted butter and vanilla and mix together until combined.
- Add in 2 cups of the blueberries and fold into the mixture, reserving the ½ cup for the tops of the muffins.
- Fill the muffin tins with the muffin batter and add the remaining blueberries over the top of each of the muffins. Bake in the oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for about 5-10 minutes, then devour!
Notes
Storing Muffins
- Before storing muffins, let them completely cool before placing them in an airtight container at room temperature to keep muffins fresh for up to 4 days. Ideally you can line the muffins with a paper towel to absorb moisture and prevent them from becoming soggy. You can also keep in the fridge for up to a week. For longer storage, freeze them in a freezer bag for up to 3 months.
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