• wholeandhoneyed

Bakery Style Blueberry Muffins



Did you ever used to pick up a blueberry muffin the size of your head fresh from a bakery and eat the whole thing? Yeah, me too (It's OK if you still do).


Although these Bakery Style Blueberry Muffins aren’t quite the size of my head (although you could definitely double the recipe and make them that size), they are even more delicious and bring back all the nostalgia.


A lot of the recipes I create are healthier spins on my favorite childhood classics because I want the fond memories and delicious taste of the food I grew up with, but would rather feel good while enjoying it. A blueberry muffin used to be a treat on a Sunday morning or fresh from a bakery while out and about on a family vacation. These Bakery Style Blueberry Muffins mimic the "feel good" factor of traditional blueberry muffins, but are made with better for you ingredients such as a combination of almond and oat flour, and sweetened with only coconut sugar, banana, and blueberries. I made these Bakery Style Blueberry Muffins with the perfect sized muffin tops, so that when you bite into the lightly crispy outside, your taste buds are immediately greeted with a burst of sweet blueberries nestled in between the fluffy center. Pure blueberry muffin bliss.


Not to mention, Mother's Day is coming up this weekend (you're welcome for the reminder). What a perfect way to treat your mom to something delicious!

I love these Bakery Style Blueberry Muffins warm out of the oven with a big slather of peanut butter (because what don't I love peanut butter on), or vegan butter that melts right into the fluff. I’m beyond excited to share an adult rendition of a childhood classic, and best type of muffin out there. I hope, and I know, you will enjoy!


Bakery Style Blueberry Muffins


Time: 30 minutes

Yields: 12 muffins


Ingredients: 1 mashed banana

2 whisked eggs

1 cup non dairy milk

1 tsp vanilla

1/4 cup melted coconut oil

1/2 cup coconut sugar 1 1/2 cup oat flour 1 c plus 3 tbs almond flour 1 tsp baking soda 1 tsp cinnamon 1 cup fresh or frozen blueberries


Instructions:


1.) Preheat the oven to 400 F and line a muffin tray with 12 muffin tins.


2.) In a small mixing bowl, add the mashed banana, whisked eggs, non dairy milk, vanilla, and melted coconut oil. Whisk the wet ingredients together until thoroughly combined.


3.) In a large mixing bowl add all dry ingredients including the coconut sugar, oat flour, almond flour, baking soda, and cinnamon. Stir together until thoroughly combined.


4.) Slowly add the wet ingredients into the dry ingredients and mix together until fully incorporated. Next, fold in the fresh or frozen blueberries (note: I used frozen blueberries in this batch, which is what created the blue-ish color in the muffins).


5.) One at a time, pour the batter into the muffin tins, filling 3/4 of the way to the top. If you'd like you can top with extra blueberries.


6.) Bake the muffins for 20-25 minutes, or until a toothpick comes out clean. Place muffins on a cooling rack until cool and enjoy!





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