MUFFINS

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt.

In a separate bowl, combine the maple syrup, nut milk, eggs, lemon juice, vanilla extract, and melted coconut oil. Whisk well until the mixture is smooth and well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the blueberries, being careful not to break them.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, these delicious blueberry oat flour muffins are ready to be enjoyed! Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.