Healthy Blueberry Muffins

DESCRIPTION

These healthy oat muffins studded with juicy fresh blueberries have a hearty texture and are not overly sweet. Made with wholesome ingredients and no sugar, they make the perfect grab-and-go breakfast or a sweet afternoon snack!

INGREDIENTS

• 1 egg
• 60ml low-fat sour cream
• 1 tbsp olive oil
• 2 tbsp non-fat milk
• 1 tbsp lemon juice
• 100g oat flour
• 60g monk fruit erythritol sweetener
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 125g fresh blueberries

INSTRUCTIONS

1. Preheat oven to 400°F / 200°C and lightly grease a nonstick muffin tin or line with paper liners.
2. In a large mixing bowl, mix together oat flour, monkfruit erythritol sweetener, baking powder, baking soda and salt until combined.
3. In another mixing bowl, mix together egg, low-fat sour cream, olive oil, milk and lemon juice until combined.
4. Add dry mixture to the bowl with the wet mixture and stir until just combined. Do not over-mix.
5. Gently stir in blueberries.
6. Transfer batter to lined muffin tin.
7. Bake for 25 minutes or until an inserted toothpick comes out clean.
8. Transfer muffins to a cooling rack and let cool completely before storing in an airtight container. Enjoy!

NOTES

• Muffins can be kept in an airtight continuer in room temperature for up to 3 days and in the fridge for up to 1 week.
• To prevent blueberries from aggregating at the bottom of the muffin, line the bottom of the muffin tin with a spoonful of plain batter before adding in the blueberries.
• You may substitute sour cream with non-fat Greek yogurt.
• Feel free to substitute monkfruit erythritol sweetener with any other granulated sweetener of choice.
• If fresh blueberries are not in season, you may substitute with frozen blueberries or any berries of choice. No need to defrost, just fold them into the batter gently.

© Chloe Ting Recipes – https://chloeting.com/recipes/healthy-blueberry-muffins