Blueberry Muffins

These wholesome blueberry muffins are soft, naturally sweet, and packed with juicy berries. Made with whole grains and a hint of fruit puree, they are perfect for breakfast, brunch, or a healthy snack. Quick to prepare and baked to golden perfection, they are a treat for the whole family.

Ingredients

1½ cups oat flour or whole-wheat flour

½ cup coconut sugar or brown sugar

½ tsp sea salt

2 tsp baking powder

1 large egg

⅓ cup avocado oil or melted coconut oil

⅓ cup almond milk or low-fat milk

½ cup mashed banana or unsweetened applesauce

1 to 1½ cups fresh or frozen blueberries

Instructions

Preheat the oven to 400°F (200°C) and lightly grease or line a 12-cup muffin tin.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. In another bowl, combine the egg, oil, milk, and mashed banana (or applesauce) until smooth. Pour the wet ingredients into the dry mixture and gently fold until just combined. Be careful not to overmix.

Fold in the blueberries lightly, then spoon the batter into the muffin cups, filling each about three-quarters full. Bake for 20–25 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean. Let the muffins cool slightly before removing from the tin.