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–+ servings
oat flour blueberry muffins on a plate next to oats and berries

Oat Flour Blueberry Muffins

These fluffy oat flour blueberry muffins are tender, moist, made with whole ingredients and are packed with juicy blueberries.
5 from 4 votes
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Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 3/4 cups oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar
  • 1/2 cup butter
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries plus more for topping

Instructions
 

  • Preheat the oven to 350F. Line a 12-count muffin pan with muffin liners and spray with cooking spray. Set aside.
  • To a bowl, add your dry ingredients and mix well. Next, add the wet ingredients and mix until just combined. Fold in your blueberries using a rubber spatula. Careful not to break them!
  • Distribute the batter evenly amongst the 12 muffin liners. Bake for 20-23 minutes, or until a toothpick comes out mostly clean.
  • Remove the muffins from the oven and let them cool in the pan for 10 minutes. Transfer them to a wire rack to cool completely.
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