Gluten Free Blueberry Oat Muffins

Step 1

Preheat oven to 425℉. Combine active soaking liquid, eggs, and vanilla in a in a medium-large bowl and whisk well. Add the sprouted oat flour, sprouted oats, coconut sugar and salt and stir until well combined. Pour the melted butter into the batter, stirring constantly. Using a small sift, sift in the baking soda to reduce clumping and stir well. Lastly, stir in the blueberries. Allow the batter to sit for 5-10 minutes to soak up the liquid.

Step 2

Line a 12 x muffin pan with unbleached parchment muffin cups. Use a measuring cup or large cookie scoop to scoop the batter into each muffin cup. Bake for 8 minutes at 425℉ then turn the heat down to 375℉ and bake for another 8-10 minutes until golden.

Step 3

Remove the muffins from the oven and allow to cool on the stove in the muffin pan for 10-15 minutes. Transfer to a cooling rack when ready. These muffins will become fluffy and moist if kept in a glass cookie jar. Should not store on counter longer than 2 days.

Dairy-Free Tip:

This recipe can be made dairy-free by omitting the butter.