Yummiest Blueberry Muffins!


I love blueberry muffins, but homemade, so I can see what’s going in. I’m going to share a muffin recipe that’s become a staple in our home. All of us enjoy them, even my picky kids. It’s a recipe that combines tidbits from a slew of recipes I have tried. I have finally got it right! Here we go…

Makes 12 muffins
Preheat oven to 400 degrees
Line a muffin tin or spray with Pam (I rub coconut oil all over mine)

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 TB baking powder
  • 1 & 1/4 cups oats
  • 3/4 cups FRESH blueberries
  • 1/2 brown sugar (I use Swerve substitute – has no yucky aftertaste and doesn’t spike insulin) Get it here (affiliate): Swerve
  • 1/2 cup olive oil
  • 1 egg
  • 1 cup applesauce

Directions:

  • In a large bowl, sift together flour, cinnamon, salt & baking powder
  • Stir in the oats, blueberries & sugar until just combined
  • In a small bowl, beat the eggs, then mix in oil and applesauce
  • Pour the egg mix into the larger bowl and blend till combined
  • Fill muffin tins and bake for 20 minutes or until toothpick comes out clean

The oats give the tops of these muffins a slight crunchy texture, so biting into one is amazing. They are moist and delicious and won’t last long! Store them in a sealed tupperware container in the fridge and eat within seven days.

 

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