Healthy blueberry muffins that you can feel good about eating! Made with a mix of almond flour and oat flour. These blueberry oatmeal muffins are gluten free, dairy free and packed with nutritious ingredients.
Divide batter evenly between 9 muffin cups, filling 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached.
To make these blueberry muffins vegan: Instead of two eggs, use two flax eggs. Mix together 2 tablespoons flaxseed meal + 6 tablespoons water in a bowl until smooth. Allow to sit for 5 minutes before using in the recipe.