Yummy Blueberry and Strawberry Muffins

Yummy Blueberry and Strawberry Muffins

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Anyone else love a good muffin? My Yummy Blueberry and Strawberry Muffins are sure to please!

They are soft and moist, yummy and healthy all in one, with no unknown ingredients! Filled with healthy oats, fruit and flax seed. The kids won’t even know they are healthy, shh, it’s our secret.

Yummy Blueberry and Strawberry Muffins

These are super easy to make which is how I role!

Gluten Free Oats

I love One Degree Gluten Free Sprouted Rolled Oats. They are perfect to grind up in my blender to be used for flour or make a bowl of oatmeal in the mornings. I have also used them in a few over night oat recipes. Give these recipes a try, Chocolate Strawberry Over Night Oats, Nut Butter Over Night Oats

Let’s Bake!

Simply add your oats to your blender and blend until it becomes a flour, I use a Vitamix for this step.

Oat flour

Add all of your dry ingredients to a bowl and mix well.

Next add all of your wet ingredients to a mixer and blend until combined.

Add your wet ingredients to your dry and mix to combine. Don’t mix this in your blender or it will seize up and not blend well.

Place frozen blueberries in a strainer and rinse until they run clear. This will keep you muffins from turning blue. Place your frozen strawberries in a blender and chop until they are in small pieces. Add the blueberries and strawberries to your batter and fold in the berries.

Spray a muffin pan and fill your muffin cups appropriately 3/4 of the way full. I like to use fun cupcake liners, you can find them here.

You can also sprinkle chopped walnuts on top if you choose.

Now add them to your preheated oven and bake for 20 to 30 minutes. All oven times will vary so check on them. When they are done insert a toothpick, if the toothpick comes out clean they are done. This recipe will make 12 muffins.

Yummy Blueberry and Strawberry Muffins
Yummy Blueberry and Strawberry Muffins

Let them cool then enjoy!

You can store these in your refrigerator for up to 5 days. I also like to make a batch and freeze them in baggies. I also LOVE to crumble a muffin over my dairy-free yogurt, so yummy!

Yummy Blueberry and Strawberry Muffins

Recipe by Mary McKinney
Servings

12

servings

Ingredients

  • 2 cups gluten free oat flour- I make my own in my Vitamix. You can get a good brand here.

  • ¾ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1/4 cup of ground flax seed- I buy the seeds and grind my own in my Vitamix

  • 2 eggs

  • ½ cup almond milk

  • 3 tablespoons melted coconut oil or vegan butter

  • ¼ cup coconut sugar

  • ¼ cup pure maple syrup

  • 1 cup frozen blueberries

  • 1 cup frozen strawberries

  • walnuts sprinkled on top before baking- optional

Directions

  • Preheat the oven to 350°F.
  • Add your oats to a blender and blend until they come a flour consistency.
  • Mix all dry ingredients in a bowl.
  • Mix all wet ingredients in a mixer, mix on low until combined.
  • Combine the dry and wet in a bowl.
  • Place frozen blueberries in a strainer and rinse until they run clear. This will keep you muffins from turning blue. Place your frozen strawberries in a blender and chop until they are in small pieces. Add to your batter and fold in the berries.
  • Spray a muffin pan with a non stick spray and fill cups about 3/4 way full. Sprinkle top with crushed walnuts or nut of your choice.
  • Bake for 20-30 minutes, time may vary for all ovens. To check doneness stick with a tooth pick. Makes 12 muffins.

If you enjoyed this recipe check out some of our other breakfast recipes!

Cheesy Hashbrown Casserole

Incredible Cheesy Dairy-Free Breakfast Hash

Chocolate Strawberry Overnight Oats

This blog contains affiliate links, which means that if you click on one of the product links, I’ll receive a commission from the sale of that product.
All information and sources are based on my opinion; you should do your own research before using any of the products listed on our site or blog. As well as check ingredient lists on any products I recommend as they can change at any time. 
Do not use the information found on our site to treat a condition, please consult your doctor. 

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