These cinnamon blueberry oat muffins are the perfect breakfast or midday snack because they are filling and delicious, but also refined sugar free and high in antioxidants thanks to the blueberries! They are prepped and ready in under an hour and can be made in advance and stored for the week.
To make this recipe:
- Mix together the vegan buttermilk
- Rinse and cut up your fruit and make it into a puree by blending it in a high speed blender or food processor
- Mix together dry ingredients then mix together wet ingredients with the buttermilk and then you’ll combine these ingredients together
- Place the mixture in a muffin pan and top with fresh fruit before they bake
For this recipe, I used:
- Blueberries: a great source of antioxidants and makes for a perfect breakfast muffin
- Oat Flour: a denser flour that makes the muffin more filling and is packed with fiber and protein
- Almond Flour: a lighter flour that pairs perfectly with the oat flour to give the muffin it’s fluffiness
- Apple Cider Vinegar: by using this as an acid and pairing it with nut milk, you create a vegan buttermilk
- Plant Based Milk: I used almond milk, but any will work. You will need a nut milk to make the vegan buttermilk
- Maple Syrup
- Coconut Oil
- Cinnamon
- Baking Powder
- Baking Soda
- Salt
Tips:
- Frozen fruit works for this recipe (I used frozen wild blueberries for the puree). Make sure they defrost a bit so they can be easily pureed. Remove from the freezer and let sit at room temperature for 10 minutes.
- Make your buttermilk first, as this needs to sit for at least 10 minutes.
- Save fresh pieces of fruit to top off the muffins
Storage:
- Store the muffins in an airtight container in the refrigerator for up to 5 days!
Cinnamon Blueberry Oat Muffins
Cooking & Baking Supplies
- Muffin Pan
- Paper Muffin Cups
Ingredients
Wet Ingredients
- 1/4 cup plant based milk
- 1 tbsp apple cider vinegar
- 1 cup 1 cup blueberry puree (about 1 ¾ cups of blueberries)
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
Dry Ingredients
- 2 cups oat flour
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
Topping
- 1/2 cup whole blueberries
Instructions
- Preheat the oven to 350 degrees and line a 12-cup muffin pan with paper cups.
- Make the vegan buttermilk by adding the apple cider vinegar to the almond milk in a small bowl and let it sit for 10 minutes.
- Place blueberries in a high speed blender to make the puree. Make sure it measures 1 cup when done.
- In a large mixing bowl, combine all dry ingredients and mix well.
- In a different large mixing bowl, combine the rest of the wet ingredients and then add in the buttermilk. Mix together well.
- Add the wet ingredients to the dry ingredients and mix together, but try not to overmix the batter.
- Fill each muffin cup so the batter is evenly distributed and they are about 3/4 full. Top the muffins with the diced fruit.
- Bake in the oven for 20-25 minutes until the muffin rim is a golden brown. Let cool and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
