Best Blueberry Oat Muffins (Gluten-Free)
Ingredients:
- 4 1/2 cups oat flour (see notes below)
- 2 Tbs baking powder
- 1 tsp salt
- 1/2 cup coconut oil
- 1/2 cup sucanat (or brown sugar)
- 2/3 cup honey
- 2 cups kefir (or buttermilk)
- 2 eggs
- 2 tsp vanilla
- 2 cups frozen blueberries (or chopped strawberries)
Instructions:
- Whisk together the oat flour, baking powder, and salt.
- In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
- Pour the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
- Whisk in the dry ingredients. Stir in the blueberries.
- Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
- Bake at 375 degrees for 25 minutes, or until golden and set.
- These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams
Tags: gluten-free, muffin