I know I’ve posted blueberry recipes before, but my children love them. We keep frozen blueberries on hand year round. In the summer months you can always find fresh ones in our fridge. We eat them as snacks, use them in our oatmeal, bowls of yogurt, smoothies, scones, coffee cake, ….and…and…and…and of course blueberry muffins.
This version of our muffins is wheat free. We started making them with oat flour due to my son’s allergies to wheat and rice. They are a nice alternative to our Wheat Free Blueberry Scones when we have less time in the morning. The kids and I LOVE baked goods in the morning for breakfast and these also make great snacks. These muffins don’t have a ton of sugar, so I don’t feel bad covering them with my optional lemon glaze. Lemon and blueberries scream summer to me.
- 2 c Oat Flour
- 1c quick oats
- 1 1/2 Tbsp baking powder
- 1 1/2 c blueberries (fresh or frozen)
- 1/3 c sugar
- 6 Tbsp melted butter
- 1/3 c Greek yogurt
- 1 1/2 c milk
- 1 egg
- 1/2 tsp salt
Combine the dry ingredients (oat flour, oats, baking powder, sugar, and salt). Toss in blueberries. Add melted butter. In a separate small bowl, combine the milk, yogurt, and egg. Add to the dry mix and butter. Don’t over mix; simply stir until all of the ingredients are combined.
Grease muffin tins or place liners into muffin pans. Fill muffin tins. Bake at 400 degrees for 15-18 minutes or until tops are golden brown. This recipe makes 1 dozen muffins. Let cool in pan for 5 minutes before removing. The muffins are delicate.
Optional Lemon Glaze
- Juice of 1 lemon
- 1/2 c powdered sugar
Stir the lemon juice and sugar until they form a smooth glaze.
Carefully dip the tops of the muffins into the glaze. Serve warm and enjoy.