breakfast blueberry oat muffins
1 cup gluten free flour (I prefer Bob's Red Mill)
1 tsp xanthan gum
1/4 cup old fashioned oats
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon ground flaxseed
1/4 cup avocado oil
1/3 cup cane sugar
2 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup of milk (I use Califia almond milk)
1 cup blueberries
optional: 1 extra tablespoon old fashioned oats for sprinkling
Preheat your oven to 350 degrees, or 325 convection. Line a muffin pan with paper liners, or spray the tin with oil spray.
Take your flour, xanthan gum, 1/4 cup of oats, baking powder, salt and flax and combine well in a medium bowl.
In a bowl of a mixer place your oil, sugar, zest, lemon juice, egg and milk. Using a paddle attachment on your standing mixer, combine your wet ingredients. With your mixer running on low, slowly add your dry ingredients a little at a time until it's fully combined. Remove from the mixer and using a spatula mix in your blueberries.
Line a muffin pan with paper liners, or spray the tin with oil spray. Using a large cookie scoop or an ice cream scoop, scoop your batter into your tray. You should get about 6 muffins from this batter. Bake for 24-26 minutes, turning halfway through your cooking time. These will last about five days in an air tight container. However, after the first day I like to toast them for a minute to freshen them up.
This is a perfect recipe to make on a Sunday for the week ahead.
These will last about five days in an air tight container.
After the first day I like to toast them for a minute to freshen them up.