Blueberry Oatmeal Muffins

Gluten-Free, Nut-Free, & Vegan Muffins! Substitutes: Milk: Any milk (dairy or non-dairy) Flour: All purpose Flour (1:1 ratio with Gluten-Free all purpose flour) Sugar: Granualted sugar (1:1 ratio) Oil: Any neutral oil (Avocado, Canola, Sunflower) Egg: Egg substitute (Simply Eggless (3 tbsp = 1 egg)) Toppings: Can also probably use chocolate chips Cooking Tips & Notes: - Use paper liners. 1 will be fine, but use 2 to reduce any juice from the blueberries seeping through. - To keep the blueberries from sinking to the bottom, put a small layer (just under 1 tbsp) of dough at the bottom of the muffin and spread it out to fill the entire surface. Do this before mixing the blueberries into the batter. - To add crunch and pizzazz, make a cinnamon sugar topping to sprinkle on top of the batter just before baking. You can adjust measurements to your preference or use this suggestion: 1.5-2 tbsp raw turbinado sugar 0.5-1 tsp ground cinnamon - Nutrition information was calculated using unsweetened oat milk, monk fruit sweetener (sugar substitute), and the simply eggless substitute. It did not include the cinnamon sugar topping either.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 (220 C) degrees.

Step 2

In a large bowl, combine oats with the milk. Let sit 5-10 minutes.

Step 3

Add flour, sugar, baking powder, salt, baking soda, oil, egg, vanilla, and cinnamon and mix well.

Step 4

Gently fold in the blueberries.

Step 5

Divide the batter evenly into 12 paper baking cups or oiled muffin tin.

Step 6

Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature.