snowy mountain

Blueberry Oat Muffins

Blueberry and oats are a power couple. These muffins are super moist and can easily be made vegan (since they don’t require any eggs)!

Total time (including baking): 40 min. Makes 12 muffins.

Materials: 1 mixing bowl; processor; measuring vessels; grater/zester; muffin tin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 4 oz apple sauce
  • 2 tbsp any oil
  • ½ cup granulated sugar
  • 2 tbsp flax seeds
  • 6 tbsp water
  • 1 cup milk
  • Zest of 1 lemon
  • 1 ½ cups oats
  • 1 cup of any combo of almond, rice, and oat flour
  • ½ cup all purpose flour (or gluten free sub)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • Pinch salt
  • Blueberries and/or pecans as desired
  • Crumble: 2 tbsp butter, ¼ cup flour, ¼ cup sugar, pinch salt and cinnamon


  1. Preheat oven to 350˚F. Butter muffin tin.
  2. Combine in a mixing bowl: 4 oz apple sauce, 2 tbsp oil, ½ cup granulated sugar, 2 tbsp flax seeds, and 6 tbsp water.
  3. Add in 1 cup milk, zest of 1 lemon, pinch salt, ½ tsp cinnamon, and 1 ½ cups oats. Mix all together. Let sit ~10 minutes for the oats and seeds to absorb the water.
  4. In a measuring cup, mix together 1 cup of any combination of almond, rice, and/or oat flour and ½ cup all purpose flour. Mix in 1 tsp baking powder and 1 tsp baking soda. Then add this mixture to the batter and stir all together until just combined.
  5. Fold in blueberries and pecans as desired.
  6. Pour into buttered muffin tins. Optional to top with a crumble such as the one listed above.
  7. Bake at 350˚F for 25-30 minutes.

Greetings from our kitchen!

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