Blueberry Chocolate Chip Oat Flour Muffins
by: claire cary
These blueberry chocolate chip oat flour muffins are moist, easy to make and made in one bowl. They're naturally gluten free, dairy free friendly and perfect for a mid day snack or on the go breakfast. Made with simple, everyday ingredients.
Ingredients
Wet
- ½ cup milk
- ¼ cup oil
- ¼ cup greek yogurt plain, full fat
- 2 eggs
- ⅔ cup white sugar can decrease to 1/2 cup
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
Dry
- 2 ⅔ cup oat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup blueberries
- ½ cup chocolate chips
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a 12 cavity muffin tray with liners and set aside.
- In a large mixing bowl, whisk together all wet ingredients until smooth.
- Add in the dry ingredients (aside from the chocolate and blueberries), making sure to spoon and level the flour, don't scoop from the bag.
- Whisk until smooth. Fold in the chocolate chips and blueberries.
- Let the batter rest for 10 minutes. This will help it thicken and will yield fluffier muffins. After 10 minutes, add to a lined muffin tray. I fill them pretty close to the top, then add more blueberries and chocolate chips.
- Bake for 5 minutes, then decrease the temperature to 350 and bake an additional 18-22 minutes or until a toothpick comes out clean.
- Let cool in the tray for 10 minutes, then remove and let finish cooling on a wire rack. Enjoy!
Notes
To make these dairy free, sub the milk for non-dairy milk and use the Kite Kill greek style yogurt.
I do not recommend subbing for any liquid sweeteners, but you can try subbing both the white and brown sugars for coconut sugar. The texture will be a bit different and the muffins will be darker, but still delicious!
Serving: 1muffin / Calories: 272kcal / Carbohydrates: 40g / Protein: 7g / Fat: 10g / Sodium: 147mg / Fiber: 2g / Sugar: 21g
