I’m always toying around with all my recipes, finding ways to make them better, more nutritious, and tastier. I have a considerable amount of muffin recipes that I tweak and experiment on…like a mad scientist. But like I tell my family, an experienced cook/baker can just look at a recipe, and extrapolate how well it will turn out.

This particular recipe is very adaptable, you can make it gluten free, dairy free, or even vegan, by swapping out the eggs for ‘chia eggs’.

I call this Blueberry Muffin recipe ‘Power’, because the nutrient-dense ingredients offer a wide range of health benefits, ranging from increased energy – to aiding in lowering cholesterol. You can find, at the bottom of the recipe, my lists of “5 Fast Facts“ on the nutrition and benefits of most of the ingredients.

Also, I like to mill my own Oat Bran Flour. It’s so easy and less expensive than buying it. I give instruction on how, at the bottom of the recipe.

One last word, I always buy whole Flax Seed and grind them fresh as needed myself. I’ve read where the health benefits and beneficial Omega-3’s are lost quite quickly once ground.

Ingredients:

(Dry Ingredients)

¾ cup Oat Bran Flour*
¼ cup Coconut Flour
¼ cup Almond Flour
½ cup Whole Wheat Flour (or Gluten Free Flour)
1/8 cup Freshly Ground Flax Seeds
2 tsp. Baking Powder
½ tsp. Salt
¼ tsp. Baking Soda
1/3 cup Coconut Sugar

Mix above (dry) ingredients in a large bowl, set aside

(Wet Ingredients)

2 Eggs, room temperature
1 cup Milk, slightly warmed, but not hot (may use dairy free milk)
1/3 cup Extra Virgin Coconut Oil, softened or melted

1 cup Fresh Blueberries

Directions:

Preheat oven to 400⁰ F. Line a 12 count muffin pan with parchment paper cupcake/muffin liners. Add wet ingredients to the bowl of a mixer, mix well on medium-low speed, then add the wet ingredients to the dry ingredients, and mix until almost all incorporated, the mix will thicken quickly, (do not expect it to be thin like cake batter) the blueberries and gently fold in. Fill each muffin cup with batter, then bake for 20-25 minutes, until the tops are lightly brown. Immediately remove muffins from the muffin pan and cool on wire rack.

*To Make Oat Bran Flour: Use either Old Fashioned Oats, or Steel Cut Oats. (Do Not use “Quick Cooking Oats”, they have been partially cooked with water and will not work for oat flour). Measure 1 to 2 cups steel cut oats into food processor. Pulse 10-15 times, then process for :60 to :90 seconds, or until it is the consistency flour. Store in airtight container.

Steel cut oats still have the bran coating, so it creates “Oat Bran Flour” it will not process as smooth as Old Fashioned Oats, it will be a little grainy (which is totally fine), Old Fashioned Oats have had the outer bran coating removed, so you’ll end up with a finer “Oat Flour” after processing, and will only require about :30 seconds to process. Either type will work well in the recipe. It’s just a matter of what you have on hand. I like to use a combination of both.

5 Fast Facts about Coconut Oil:

• Super high in Lauric Acid
• Rich in antioxidants
• Contains natural microbial and antibacterial agents
• Helps to improve metabolism and prevent fatigue
• Can help to improve cholesterol

5 Fast Facts about Almonds (Almond Flour):

• Regulates cholesterol and blood pressure
• Energy Booster
• Loaded with Protein, Calcium and Fiber
• High in Antioxidants
• Can help reduce the risk of heart disease

5 Fast Facts about Coconut Flour:

• Highest dietary fiber found in any flour
• High in MCFA (medium chain fatty acids) for increased metabolism and energy
• Low glycemic, does not spike blood sugar levels
• Can help lower “bad” LDL cholesterol levels and serum triglycerides
• High in dietary fiber

5 Fast Facts about Flax Seeds:

• Very high in soluble and insoluble fiber
• Packed with antioxidants
• High in Omega-3 Fatty Acids
• Naturally reduces cholesterol levels.
• Promotes healthy skin and hair with its high ALA fats and B vitamins

5 Fast Facts about Oat Bran Flour:

• Effective at lowering Cholesterol
• High in Protein
• High in Fiber
• Helps keep Blood Sugar regulated
• Satiates you. Promotes a prolonged feeling of fullness.

Ingredients:

(Dry Ingredients)

¾ cup Oat Bran Flour
¼ cup Coconut Flour
¼ cup Almond Flour
½ cup Whole Wheat Flour (or Gluten Free Flour)
1/8 cup Freshly Ground Flax Seeds
2 tsp. Baking Powder
½ tsp. Salt
¼ tsp. Baking Soda
1/3 cup Coconut Sugar

Mix above (dry) ingredients in a large bowl, set aside

(Wet Ingredients)

2 Eggs, room temperature
1 cup Milk, slightly warmed, but not hot (may use dairy free)
1/3 cup Extra Virgin Coconut Oil, softened or melted

1 cup Fresh Blueberries

Preheat oven to 400⁰ F. Line a 12 count muffin pan with parchment paper cupcake/muffin liners. Add wet ingredients to the bowl of a mixer, mix well on medium-low speed, then add the wet ingredients to the dry ingredients, and mix until almost all incorporated, the mix will thicken quickly, (do not expect it to be thin like cake batter) the blueberries and gently fold in. Fill each muffin cup with batter, then bake for 20-25 minutes, until the tops are lightly brown. Immediately remove muffins from the muffin pan and cool on wire rack.