Before diving into this post, can we just all agree that a warm, moist blueberry muffin ranks very high on the list of simple life pleasures? Like, for reals.
I'm not really a muffin person, to be honest. Especially for breakfast. I tend to reach for the savory items rather than the sweet. HOWEVER, if there is a nice looking blueberry muffin lying around, I'm going for it.
Because blueberry muffins are different. They are sweeter. Fluffier. More dense. They've got bursts of warm blueberry... They are the BOMB. And while I still stand by not typically being a muffin person, I HIGHLY recommend you try these blueberry breakfast muffins.
These little guys are perfect for breakfast on-the-go, snacking, and hey - maybe even a post dinner dessert.
After all, they are healthy (vegan and gluten-free, yessss!) so you definitely don't need to feel bad about eating one whenever your little heart desires. I'm eating one right now, while writing this, getting my keyboard all sticking and stuff.
If you've got 30 minutes, try making these blueberry muffins! They are really tasty, I pinky promise.
xoxo - cort
- 1 1/2 cups + 1 tablespoon flour, gluten-free, divided
- 3/4 cup rolled oats, gluten-free
- 1/2 cup organic brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup + 2 tablespoons almond milk
- 1/4 cup coconut oil, melted
- 2 flax seed eggs*
- 2 teaspoons vanilla extract
- 1 cup frozen blueberries