Moist and Fluffy Blueberry Muffins

I mean, who doesn’t love moist blueberry muffins that you can sink your teeth into for breakfast or as a snack? Well, let me just tell you, I do. I love muffins – especially blueberry muffins because each bite is filled with a fluffy goodness and a burst of juice from fresh blueberries!

Now, I have had my fair share of blueberry muffin recipe testing. Ya gurl has created four different recipes with only ONE coming out on top!

A Couple Helpful Tips

Blueberries: The recipe calls for fresh blueberries because they just taste better in general. They are sweeter and have a more blueberry-y flavor. If you do not have fresh blueberries on hand, that is okay. Feel free to use frozen ones, but just note that the blueberries may not be as flavorful.

Flours: I chose to use majority oat flour and the rest wheat flour because I wanted as many whole foods in the recipe as possible. I used a little bit of wheat flour- 1/2 cup- because it had more binding properties. In the past, I have made a chocolate chip muffin recipe with only oat flour (keep your eyes peeled for a perfected version appearing on the blog),and it came out pretty good, but slightly chewy. If you are gluten free, maybe use majority oat flour and some tapioca flour?! Also try this gluten-free recipe by Natalie at Nataliejo.

Coconut Cream: I also used coconut cream, as a lower calorie fat source, which some may not be familiar with. To learn more about it, check out my blog post.

Prep Time: 15 minutes Cook Time: 25 minutes Yields: 5

So…Here’s what’s in these puppies:

Recipe:

• 1 mashed ripe banana
• 1/3 cup apple sauce
• 5 dates (blended into a paste)
• 1/6 cup coconut cream
• 1 tbsp. coconut butter
• 1/3 cup agave
• 1/3 -1/2 cup plant milk
• 1 cup oat flour
• 1/2 cup whole wheat flour
• 1/2 tbsp. baking powder
• 1 tsp. baking soda
• pinch of salt
• 1/2 cup fresh blueberries (cuz, like, of course)

Directions:

1. preheat oven to 350 degrees Fahrenheit
2. whisk mashed banana with coconut cream, using a fork, until fluffy
3. mix in agave, date paste, and sunflower butter
4. add in flours, salt, baking soda, and baking powder
5. mix until completely combined *the batter will be a bit thick*
6. to thin batter begin adding 1/3-1/2 cups of water or milk
7. coat blueberries in flour, and add to batter
8. grease or line a six-cup muffin pan
9. spoon batter in to muffin pan and bake for 20-25 mins.
10. let cool in the pan for 5 minutes, and then on rack for 10 minutes
11. ENJOY!