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Moist Blueberry Muffins

Print Recipe
15 Carbohydrates per muffin
Course Bread, Breakfast, Brunch, Snack
Cuisine American
Keyword Allulose, Blueberries, Cinnamon, Eggs, Oatmeal, Unsweetened Almond Milk
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12

Equipment

  • Muffin Pan Line with Paper Cups
  • Medium bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Ice Cream Scoop

Ingredients

  • ¾ Cup Flour I like Flourish All Purpose Flour (High in Fiber, Lower in Carbs than White)
  • 1 Cup Oatmeal Old Fashioned
  • ⅓ Cup Allulose Can Substitute with Stevia or your favorite sweetener
  • 1 Tbsp Baking Powder Sounds like a lot, but trust me, it works!
  • ½ Tsp Salt
  • 1 ½ Tsp Cinnamon (divided)
  • 1 Cup Unsweetened Almond Milk
  • ¼ Cup Vegetable Oil Can Substitute with Canola Oil or your favorite light colored oil
  • 2 Eggs Whisk
  • 1 Cup Fresh Blueberries
  • 1 Tsp Stevia

Instructions

  • Preheat oven to 425F. Gather all your tools (equipment & ingredients) to save you lots of time.
  • Mix first 5 dry ingredients in a medium bowl with 1 tsp cinnamon.
  • Make a well in the middle of mixture and stir in milk, oil, and eggs. Mix well.
  • Fold blueberries into batter.
  • Drop batter into 12 lined muffin cups with your ice cream scooper.
  • Mix remaining ½ tsp cinnamon with stevia and sprinkle on top of muffins.
  • Bake in center of your oven around 15 to 20 minutes until golden. Check for doneness by inserting a toothpick in the center.
  • Serve with fresh blueberries, butter, or all-fruit jam. MMMMMy muffin goodness!