Soft, wholesome blueberry muffins packed with whole grains, oats, and naturally sweetened with honey or maple syrup. These muffins are perfect for breakfast, a midday snack, or a light dessert, offering a delicious balance of tender crumb and juicy berries.
Ingredients
1 cup fresh or frozen blueberries
¾ cup oat milk or any plant-based milk
¼ cup melted coconut oil or sunflower oil
1 cup spelt flour or all-purpose flour
½ cup almond flour or whole wheat flour
½ cup rolled oats or granola, lightly crushed
2–3 tbsp maple syrup or honey
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg, lightly beaten
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the milk, oil, egg, and maple syrup until smooth. In a separate large bowl, combine the flours, oats or granola, baking powder, baking soda, and salt. Gradually pour the wet ingredients into the dry ingredients and fold gently until just combined. Carefully fold in the blueberries, taking care not to crush them.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack.
