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Blueberry Muffins

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Berries are not only delicious, they are nutritional powerhouses. Blueberries are packed  with antioxidants and have anti aging properties. I love to eat blueberries as a snack but they are also amazing to bake with.

These blueberry muffins use blueberry jam instead of whole blueberries which I love so much more. Each bite gives you a mouthful of delicious jam, yum. I used wild frozen blueberries for the jam for extra antioxidants, but you can use any frozen or fresh variety.

These muffins are pretty much as healthy as you can get. They are made with healthy oat and almond flours and have minimal and no refined sugar. The plant milk and yogurt also add some healthy fats and protein to keep your blood sugar balanced all day.

If you make this recipe, let me know what you think in the comments!

Ingredients

Scale

This makes 10 muffins

Jam( or sub ~1/2 cup store bought blueberry jam)

  • 1 heaping cup blueberries (I used wild frozen blueberries)
  • 2 tsp lemon juice
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup

Muffins

Wet

  • 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
  • 1/2 cup apple sauce
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 tbsp thick vegan or greek yogurt (I used coconut yogurt, melted coconut oil also works)
  • 1/2 cup plant milk

Dry

  • 2 cups oat flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp arrowroot starch or powder, tapioca starch or cornstarch (DO NOT omit this helps with texture)

Instructions

  1. Preheat oven to 350 degrees.
  2. Add blueberries to a saucepan over low medium heat. Heat until berries have started to break down (about 10 minutes). Crush berries with a potato masher. Mix in lemon, maple syrup and chia seeds. Remove from heat and let sit for 10-15 minutes or until thickened.
  3. Make your flax eggs by mixing flax and water. Let sit refrigerated for 10-30 minutes.
  4. In a large bowl whisk together all of your wet ingredients until smooth. Pour in dry ingredients and mix until fully combined.
  5. Fill 10 muffin slots in a lined or silicone muffin tray 1/2 of the way full (about 2 tbsp of batter). Top each filled slot with 1 tsp of jam. Add remaining batter on top of each halfway filled slot. Top each muffin again with 1 tsp of jam. Use a knife to swirl jam on top of each muffin.
  6. Bake muffins for 20-25 minutes (I baked mine for 23 minutes but it depends on your oven).

Find it online: https://avocadoskillet.com/vegan-blueberry-muffins/