Blueberry muffins are classic – you can find them just about anywhere that sells muffins – but homemade, in my opinion, is the way to go (when time allows, of course). Blueberry has also always been one of my favorite muffin types. There’s something about those juicy blueberries that make them very desirable.
This blueberry muffin recipe is very popular in my household. They never seem to last very long. The best part? They are easy to make and are a great addition to any meal. They are also ideal to grab and go when in a rush.
If you’re looking for a new breakfast or snack idea or are looking for something to bring to a potluck or a brunch, give these a try!
Muffin Ingredients:
- 2 bananas
- 2 cups cashews
- 1 cup maple syrup
- 3 cups oat flour
- 1/2 cup water
- 3 cups frozen blueberries, divided
Muffin Directions:
Put all ingredients, with the exception of the blueberries, into your food processor and process until smooth. Add 1.5 cups of blueberries to your batter and process again, until smooth. Add the second 1.5 cups of blueberries and pulse to combine (the goal is to simply mix these ones in without chopping them up).
Lightly grease 18 muffin cups (one and a half 12-cup capacity muffin tins) with coconut oil. Using an ice cream scooper or spoon, scoop batter into muffin cups filling them almost to the top (makes about 18 muffins).
Bake in preheated 350 degree Fahrenheit oven for about 30 – 40 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Let cool on the counter for 10-20 minutes before transferring to the fridge. Let cool in the fridge for 2-3 hours before serving. Keep leftovers in the fridge.
Enjoy!
Desserts à la Mariane 