Blueberry muffins for breakfast? Yes please! Sometimes I like to indulge in a sweet treat for breakfast on the weekends, but this doesn’t mean I need to derail my nutrition completely.
Thats why I came up with this healthy version of blueberry muffins that are a great to have for breakfast or a quick snack on-the-go or for a treat for the kiddos (you don’t even have to tell ’em they’re healthy!)
Let me know what you think about this recipe in the comments below.
1 cup rolled oats or old fashioned oatmeal
1 cup buttermilk (or almond milk + 1 teaspoon vinegar)
3 tablespoons grass-fed salted butter, melted
2/3 cup coconut palm sugar
1 teaspoon organic vanilla
1 cup + 3 tablespoon oat flour
2 heaping tablespoons ground flaxmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup fresh blueberries
For the crumbly topping and glaze:
2 tablespoon grass-fed cold butter, cut into small pieces
3 tablespoons almond flour
2 tablespoon coconut palm sugar
1/4 cup stevia powder
1 tablespoon almond milk
1. Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out. 🙂
2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
3. Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
4. Before adding the blueberries, scoop a spoonful of batter into each muffin tin. This provides a nice solid base and prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make them pretty.
5. For the crumbly topping, press the butter, almond flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
6. Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the stevia and almond milk together to make a glaze. Drizzle a little glaze over each muffin before serving.
Note: I like these muffins best after they’re cooled because you can taste the nuttiness in the oats and flax more. They also hold their shape better when they’re cooled.