Blueberry Muffins

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Blueberry Whole Wheat Muffins

Blueberry Whole Wheat Muffins


Servings : 12 muffins.

  • 1½ cups whole wheat flour
  • ½ cup oat flour
  • 2 teaspoons baking soda
  • 1 pinch salt
  • ½ cup agave syrup
  • 2 tablespoons ground flax seeds
  • ¼ cup water
  • ½ cup coconut oil, melted
  • ½ cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 cup fresh or frozen blueberries


  1. In a bowl, mix the flour with the oat flour, baking soda and salt
  2. Set aside
  3. In a different bowl, combine the flax seeds with the water
  4. Allow them to soak for 10 minutes then add the agave syrup, coconut oil, almond milk, and cider vinegar
  5. Stir in the dry ingredients you mixed earlier and give it a good stir
  6. Gently fold in the blueberries and spoon the batter into your muffin cups lined with muffin papers
  7. Bake in a preheated oven at 350°F for 20-30 minutes or until slightly golden brown and fragrant
  8. Allow the muffins to cool in the pan before serving

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