Good old Blueberry Oatmeal Muffins. These will never let you down.
Sometimes you just want things that are familiar in your life.
Like your favourite jeans. Your comfy PJ's. Your special mug. Re-runs of M.A.S.H.
And a muffin, like one of these Dairy-Free Blueberry Oatmeal Muffins!
At times like these, there is no need for a cinnamon brioche, a lavender macaroon or a ginger-pear frangipane tart. You just need a good old muffin.
So when I was considering what to bake for a morning coffee gathering with good friends, I went to good ol' Betty Crocker for inspiration. Blueberry muffins have always been an old favourite, so I adapted and updated her recipe to make it work for me and made these dairy-free Blueberry Oatmeal Muffins using coconut yogurt and coconut oil instead. They're just as moist and tender as the traditional recipe with a hint of lemon too.
So here's a recipe that you can make work for you, too. Don't need to avoid dairy? Use regular yogurt. Not on the coconut oil bandwagon? Use a light oil of your choice. No lemon in the fridge? Use orange instead. Whip up a batch of familiarity and invite a friend over to share a cup of coffee, a muffin, and old times.
Dairy-Free Blueberry Oatmeal Muffins
- 1 cup plain yogurt or coconut milk yogurt for dairy-free
- 1 cup rolled oats
- 1 egg, beaten
- ¼ cup coconut oil, melted
- ½ cup packed brown sugar
- ⅔ cup all-purpose flour
- ⅔ cup whole wheat flour
- 1 tsp baking soda
- 2 tsp finely grated lemon zest
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup fresh or frozen blueberries (do not thaw, or your muffins will turn gray.)
For the glaze
- ¾ cup confectioner's sugar
- 5 tsp lemon juice
- Heat oven to 400°F. Place paper baking cups in 12 muffin cups or grease the bottoms only.
- In a medium bowl, mix yogurt and oats so they soften slightly.
- Add egg, oil, and sugar and mix thoroughly.
- In a large bowl, mix flours, baking soda, cinnamon, lemon zest, and salt. Make a well in the center and add the wet ingredients. Stir until just combined, then gently fold in blueberries.
- Divide evenly between muffin cups.
- Bake for 18-20 minutes or until toothpick comes out clean and muffins are golden brown.
- Remove from pan and cool on wire rack.
- Stir the glaze ingredients together in a measuring cup. Glaze will be quite stiff.
- When cool, drizzle or spread a little glaze on top of each muffin.
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