The way to a man’s heart is simple. It’s blueberry muffins. Or is that just my man? Either way, I can guarantee that these are enough to make any guy weak in the knees.
Don’t feel like making these for a man? That’s fine, too. I love these for a lazy weekend morning and I love these for a healthy road trip snack. I really just love these blueberry muffins, ya feel me?
Speaking of road trips, we’re planning an epic one for later this summer! And yes, I’ve already decided to bring a hefty batch of these along for the ride.
We’ll be visiting several national parks, visiting some must-see towns, roughing it with a tent and a portable stove [this will make for some good stories, no doubt], and seeing as much of Montana as we can in 2 weeks’ time. If anyone lives out that way or has gone on a similar adventure, we’d love to hear your suggestions and tips!
Now, I’ll get back to the topic at hand: blueberry muffins. While I love a good crumb topping, I also love a muffin that is good enough without. These are that. [Bonus: That eliminates another step to the prep process. No crumb = 2 bowls and done!]
They’re deliciously sweet, with nutty oat and subtle vanilla in each bite. The texture is dense and moist, with just the right amount of gooey, melted blueberries hiding in the center.
As you can see, I topped some of the muffins with a few leftover blueberries. I just gently smooshed those into the muffins before sticking the pan into the oven. I really liked the way they turned out – the berries bake down and get soft and sweeter, plus they add another layer of blueberry, so you really can’t go wrong.
Depending on what you’re in the mood for, this recipe makes a batch of 6 giant or 12 regular sized muffins. The ball is in your court, friend.
The only problem with blueberry muffins is that they make it impossible to surprise someone. I’ve snuck out of bed early to make them, only to have my master surprise plan foiled when the heavenly scent wafts into the bedroom and nudges Clark awake. Sleeping through that is not an option. Oh well, it’s the thought that counts – right?
Yes, I am approximately 5 years old. So when I took a bite out of one of the muffins, I saw the opportunity to make some goofy food art. Pac Man muffin!
Giving credit where credit is due, we adapted this recipe from Lindsay over at Pinch of Yum, just making a few changes so that they would be gluten free. If you haven’t visited her blog before, I highly recommended it. Forget about pinch of yum – she has TONS of yum going on over there.
Healthy Gluten Free Blueberry Muffins [and Vegan, too!]
Easy, healthy blueberry muffins with a delicate sweetness and dense texture. Gluten free and vegan! Makes 6 jumbo or 12 regular muffins.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Breakfast
- 1 cup coconut milk [from carton]
- 2 teaspoons apple cider vinegar
- 3/4 cup quick oats
- 1/4 cup oat flour
- 2 flax eggs [2 tablespoons ground flax + 6 tablespoons of water, mix together]
- 2/3 cup coconut sugar
- 1/2 packet of stevia [about 1/2 teaspoon]
- 1 teaspoon vanilla
- 3 tablespoons coconut oil [melted]
- 2 cups gluten free flour mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons ground flax
- 1 pint of fresh blueberries
- Preheat oven to 375º. Line muffin tins with wrappers or use olive oil and flour to grease pan.
- Mix quick oats, oat flour, coconut sugar, and stevia in a large bowl.
- Combine flax and water in a small bowl to create flax eggs. Mix together and set aside.
- Combine coconut milk and apple cider vinegar in a medium bowl. Mix together and set aside for 5 minutes.
- Melt coconut oil.
- Add coconut milk mixture, coconut oil, and flax eggs to the bowl of dry ingredients. Mix together using a fork until combined.
- Scoop a small spoonful of batter into each muffin compartment. Add 3-5 blueberries, then cover with more batter until about 2/3 full.
- Top with additional blueberries by gently pushing the berries into the batter [optional] and bake for 22-25 minutes.