I often make tremendous modificationS to recipes as they suit my taste, but this recipe was divine! I did of course swap out some ingredients for dietary reasons but I do urge you to take a look at the original recipe on Sally’s Baking Addiction (@sallysbakeblog on Instagram). She has very elegantly described why the process is the way that it is along with substitutions such as frozen blueberries. The recipe below is as I have made it, with gluten and dairy substitutions.
What you will need:
- 1 cup oat, almond or coconut milk. (You can use real milk if not making this dairy free)
- 1 cup old fashioned whole rolled oats
- 1 1/4 cup gluten free flour (all purpose is best. You can use others but the taste will change)
- 3/4 teaspoon xantham gum (if your flour does not already include it)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup vegan butter, coconut oil or vegetable shortening, melted but cooled. (Use real butter if you’re not making this recipe dairy free)
- 1/2 cup honey
- 1 tsp pure vanilla extract
- 1 egg, brought to room temp
- 1 1/2 cups blueberries (I did add more blueberries than the original called for)
Add the whole oats to a bowl and add the milk, making to sure cover all the oats. The oats should absorb the milk – though Li kely not all of it – to become fluffy. Should take 20min.
In the meantime, bring the egg to room temp. Melt the butter and bring to let cool. You want to make sure the butter is not hot enough to cook the egg when you mix them together.
Preheat the oven to 425-degrees. Prep the muffin tin by placing liners inside, OR, spray with coconut cooking spray.
In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
In a medium bowl, whisk together the egg, butter, honey, vanilla. Not a lot of whisking will be required to mix the ingredients evenly.
Add the wet ingredients into the dry, and mix slightly. Add the oats including the milk, and the blueberries and fold the mixture so that its evenly mixed.
Use a 3 tbsp scoop or a spoons to pour the mixture into the wells.
Bake for 5 min at 425 and then bring the temperature down to 350 and cook for another 16min. Cool the muffins in the tin for 5 min then transfer to a wire rack.