I was testing out a healthier blueberry muffin recipe and wanted to see if I could still get good flavor and texture without all the usual sugar and butter.

I made my own oat flour for this batch, which was super easy to do in a blender, though I probably should have blended it a little finer. The texture of the muffins was slightly more rustic than I expected, which I think is partly because of that.

The process itself is very straightforward. You mix the wet ingredients in one bowl, fold in the dry ingredients and then gently fold in the bluberries. I used our big cookie scoop to portion these into muffin tins. There’s also a quick homemade jam topping you make by simmering some blueberries with a bit of honey and cinnamon but I’m realizing I completely missed that part somehow.

The texture is more dense than fluffy, but in a hearty, satisfying way. I could see myself freezing a batch of these to have on hand for quick breakfasts or snacks. Definitely not your traditional blueberry muffin, but if you’re trying to keep things on the healthier side, they’re a solid option. I’ll bet the blueberry jam adds a nice additional blueberry flavor too so I’ll have to make these again and try it!

Recipe used: The Granola Diaries