A reader recently requested a high carb low fat blueberry muffin recipe. Taste test dozens of purple-pocked healthy muffins? Sign me up! Oh heck, let’s be honest, the first muffin of a batch is the taste test, the rest are just snacktime. Sweet, fluffy, fruit-freckled snacktime.
I love mini muffins. They bring back memories of riding around in the grocery cart munching on those tiny blueberry muffins from a pouch feeling slightly like a criminal for eating the food before buying it even though my mom told me it wasn’t against the grocery store laws. Not to mention that it is totally acceptable (even expected) to eat at least 5 mini muffins at a time.
I love jumbo muffins. They make me feel like the special recipient of a one of a kind pastry made just for my streusel-topped satisfaction. Jumbo muffins are not one of 12, they are one of a prized few. They are preposterously oversized because we are meant to eat much more cake-in-disguise then should be allowed without calling it dessert.
I make regular sized muffins because I can’t choose between the two.
These muffins are the best baked blueberry creation I’ve ever made! They are tender with no oil. They have a perfect crumb with no gluten. They are high carb low fat, but you can’t tell by tasting. I keep making batches of them with the excuse that I really need to use up the blueberries in my fridge. But at the same time I keep buying more blueberries to keep the muffin-making train in motion. So excuses aside, I just want muffins!
Vegan Blueberry Muffins (Oil-free + GF)
- 11/2 cups oat flour
- 1/2 cup coconut sugar
- 1 ripe banana
- 3/4 cup non-dairy milk
- 1 tbsp baking powder
- 1 tsp vanilla bean powder
- 1/2 cup frozen blueberries
- Additional coconut sugar and oats for sprinkling on top
Preheat the oven to 350F.
Blend the banana, non-dairy milk, vanilla, and coconut sugar in a blender on high.
In a large mixing bowl, stir together the flour and baking powder.
Add the wet mixture to the dry and stir to combine.
Gently fold in the blueberries.
Spoon into a muffin pan lined with paper liners or lightly oiled.
Sprinkle the tops with coconut sugar and oats.
Bake for 22-24 minutes at 350F.
Let them cool for at least 10 minutes before removing from the pan.
They are delicious warm, but keep the extras in the fridge.
Jumbo muffins or mini muffins or regular muffins?