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Blueberry Muffins

Oat and banana muffins sweetened with honey and studded with frozen blueberries.

Calories / serving
Not available
Cook
18 min
Blueberry Muffins

Ingredients

Method

  1. 1

    Place a rack in the center of your oven and preheat to 200°C. Grease a standard muffin tin with coconut oil. Set aside.

    200°C
  2. 2

    In a large bowl, whisk together 1 1/2 cups all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the coconut milk, coconut oil, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients, and stir with a wooden spoon just until combined.

  3. 3

    Gently toss the blueberries with the remaining 1 tablespoon of flour, then fold into the batter, discarding flour that does not stick to the blueberries. This helps prevent the blueberries from sinking to the bottom.

  4. 4

    Divide the batter among the prepared muffin cups. Bake for 18–20 minutes, until golden and a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for 10 minutes, then move to a rack to cool completely.

    Timer 18 min