GoodShoog™ Blueberry-Oat Muffins

Light, tender, and naturally sweetened with GoodShoog™, these Blueberry-Oat Muffins are the perfect guilt-free treat for breakfast or an afternoon snack. Made with almond and oat flour, they’re gluten-friendly and packed with real blueberries. GoodShoog™ swaps in 1:1 for sugar — no adjustments needed.

Ingredients

• 1 cup fine almond flour
• 1 cup oat flour
• ½ cup GoodShoog™
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ⅓ cup avocado oil or melted butter
• ⅓ cup unsweetened almond milk
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar
• ¾ cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F. Line or lightly grease a 12-cup muffin pan.
2. In a large bowl, whisk together the almond flour, oat flour, GoodShoog™, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, oil, almond milk, vanilla, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Gently fold in the blueberries last. If using frozen blueberries, do not thaw them first.
6. Divide the batter evenly among 12 muffin cups.
7. Bake for 20–24 minutes, or until the centers are set and a toothpick comes out clean or with a few moist crumbs.
8. Cool in the pan for about 10 minutes before transferring to a rack.

Nutrition Information

Per muffin (estimated using avocado oil and unsweetened almond milk):

The carbohydrate estimate treats the allulose and tagatose in GoodShoog™ according to the preferred usable-net-carbohydrate method.