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+ servings

Blueberry Oatmeal Muffins

Course Breakfast, Snack
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12
Author Planted and Picked

Ingredients

  • 1 cup slow cooking rolled oats
  • 1 cup plant based milk
  • 1 tbsp apple cider vinegar
  • 1 cup gluten free flour blend (we used Bob's Red Mill)
  • 1/4 tsp xanthan gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup organic cane sugar
  • 2 tsp vanilla
  • 1 tbsp grated lemon rind
  • 1/4 cup avocado oil or coconut oil (melted)
  • 1 cup fresh blueberries (preferably wild)

Instructions

  • Preheat oven to 425 degrees.
  • Add the apple cider vinegar to the plant based milk. We used organic soy milk. Oat milk would be good too. Let sit for 10 minutes. It will curdle and turn into 'buttermilk'.
  • Put oats into a medium sized bowl. Add the milk and combine Let sit for 20 to 30 minutes. This will soften the oats.
  • In another bowl, combine the GF flour blend, xanthan gum, baking powder, baking soda, sea salt, cane sugar.
  • After the oats have soaked, add the vanilla, lemon rind and oil. Stir to combine.
  • Add the flour mizture to the oat mixture. Stir just to combine. Stir in the blueberries.
  • Line muffin tin with bleach free liners. Fill muffin cups to about 3/4 full. This should make 12 muffins. Place in oven and set timer for 5 minutes.
  • After 5 minutes, set temperature back to 375 degrees and bake for another 15 minutes. Test with a skewer to see if they are done. The skewer should come out clean. If not, continue to cook, checking every couple of minutes. Depending on how dense the GF flours are that you use, it may take a longer time.
  • Remove tray from oven. Remove the muffins and place on wire rack to cool (if you leave them in the muffin tin, they will condense and get soggy on the bottom).