Gluten Free Wild Maine Blueberry Oat Muffins
Servings: 10
Ingredients
For the muffins
- ½ cup rolled oats
- ½ cup orange juice
- ½ cup granulated sugar (or sub coconut or maple sugar)
- ½ cup avocado oil or another neutral oil
- 1 large egg (or 1/4 c apple sauce)
- 1 ¼ cup gluten free flour blend, I used bob’s red mill in the light blue bag
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup wild blueberries fresh or frozen
For the topping
- 2 Tbsp granulated sugar (or coconut or maple sugar)
- ¼ tsp cinnamon
- 2 tsp rolled oats
Instructions
- Mix the oats and orange juice in a med or large bowl.
- Add in the sugar, avocado oil and egg (or apple sauce) and mix to combine.
- In a separate small bowl add the gluten free flour, (reserving 1 Tbsp of the flour for later if you’re using frozen blueberries) baking powder, baking soda, salt and mix. Add the flour mix to the wet ingredients and mix to combine together.
- Add the fresh blueberries to the batter by folding them in. If using frozen wild blueberries add them to a small bowl and add the reserved 1 Tbsp of GF flour to coat the blueberries before adding them to the batter. Fold the blueberries in quickly.
- Add 10-12 muffin liners to a muffin tin. 10 for larger muffins and 12 for smaller ones.
- Preheat the oven to 400 degrees F. Scoop the muffins into the muffin liners and let the batter sit for 20 min before baking.
- Meanwhile mix all of the topping ingredients in a small bowl. Divide the topping over the muffins evenly before baking.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool for 5 min in muffin tin then fully cool on a wire rack and then enjoy!