Rating

Preheat the oven to 350°F (175°C). Line a muffin tray with liners or use a silicone muffin tray.

In a large mixing bowl, combine the flour and baking powder.

In a separate bowl, whisk together the sugar, oat milk, applesauce, and vanilla extract. Add to the dry ingredients and mix well until combined. Gently fold in most of the blueberries, saving some for garnish.

Scoop the batter into the muffin tray, and top with the remaining blueberries.

Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let cool before serving and enjoy!

LEFTOVERS

Store at room temperature in an airtight container for up to three days. Refrigerate in an airtight container for up to one week, or freeze if longer.

SERVING SIZE

One serving is equal to one muffin.

MORE FLAVOR

Replace some of the milk with orange juice or lemon juice.

NO APPLESAUCE

Use dairy or vegan butter, coconut oil or olive oil instead.

NO BLUEBERRIES

Use nuts, dark chocolate chips, raisins, or any fresh or frozen fruit of your choice.

NO ALL PURPOSE GLUTEN-FREE FLOUR

Use spelt, whole wheat or all purpose white flour.

FLOUR

This recipe was developed and tested using Bob's Red Mill All Purpose GlutenFree Flour. Please note that if using another brand of flour, results may vary.