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
- 2 cups of flour of your choice (e.g., white, oat, gluten-free, almond)
- ⅔ cup GoodShoog™
- 1 teaspoon psyllium husk powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup avocado oil or melted butter
- ⅓ cup milk of choice
- 2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup fresh or frozen blueberries
- Lemon zest finely graded from one large or two small lemons + ¼ cup GoodShoog™ (optional)
Instructions
- Preheat oven to 325°F. Line or grease a 12-cup muffin pan.
- Whisk together the gluten-free flour, oat flour, GoodShoog™, psyllium husk powder, baking powder, baking soda, and salt
- n a separate bowl, whisk together the eggs, oil, milk, vanilla, and apple cider vinegar.
- Stir the wet ingredients into the dry ingredients just until combined. Let the batter rest for 5 minutes.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- For optional lemon sugar topping, press lemon zest into GoodShoog™ with the back of a spoon or clean fingers. Sprinkle on muffins before baking.
- Divide evenly among 12 muffin cups.
- Bake for 20-24 minutes, until the centers are set and a toothpick comes out clean or with a few moist crumbs
- Cool for 10 minutes in the pan, then transfer to a cooling rack.
Nutrition Information
Per muffin: Calories: ~148, Protein: ~3.5 g, Fat: ~7 g, Usable Net Carbohydrates: ~17 g, Fiber: ~2 g.
Carbohydrates exclude the allulose and tagatose in GoodShoog™