Berry Oatmeal Muffins
Description
These muffins freeze wonderfully, so feel free to make a double batch and chuck the extras in the freezer for a rainy day.
Ingredients
Dry ingredients:
Instructions
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Preheat your oven to 200°C/400℉. Grease or line a muffin tray with muffin tin liners.
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Add all the ingredients into a blender (except the fresh blueberries), and blitz until just barely mixed together, but before the contents reach a smooth puree consistency.
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In a separate bowl, gently toss the fresh blueberries with 1 Tablespoon of gluten-free flour until lightly coated. This will help prevent the blueberries from sinking into the muffins. Add the coated blueberries to the wet mixture and stir them in by hand.
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Using a tablespoon, scoop the batter into the lined muffin tray.
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Bake the blueberry muffins for 15-25 minutes at 400F (200C).
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Serve with extra blueberries, lemon zest, and confectioner's sugar, if desired. Enjoy warm, or store in an airtight container for up to 3 days.
User Reviews
These muffins sound delicious. Great tip on coating the berries in flour before adding to the batter!