35 minDifficulty EasySnacks & dessertsMain ingredients 🥩oat flourblueberrieseggvanilla extractGreek yogurtmaple syrupvegetable oillemonalmond flourbaking powderbaking sodapowdered sugarTags 🏷️low-sugar dessertno wheat flouroat baking
Detailed recipeQuick recipeIngredients needed 🛒2 servings95g oat flour (90g for batter, 5g for coating)100g fresh blueberries1 egg3g vanilla extract120g Greek yogurt35g maple syrup35g vegetable oilzest of 1/2 lemon5g lemon juice55g almond flour5g baking powder0.5g baking soda1g saltpowdered sugar, as neededRecipe 🍳Pat the blueberries dry, then lightly coat them with 5g of oat flour and set aside.In a bowl, combine the egg, vanilla extract, Greek yogurt, maple syrup, and vegetable oil, and mix well.Add the lemon zest and lemon juice and mix. Sift in the oat flour, almond flour, baking powder, baking soda, and salt, and mix lightly.Let the batter rest for about 5 minutes so the oat flour can fully absorb the moisture.Gently fold the prepared blueberries into the batter, then divide evenly into muffin tins.Preheat the oven to 200℃, then lower to 180℃ and bake for about 20–23 minutes.Let the finished muffins cool completely, then dust with powdered sugar to taste.Coat the blueberries with flour, then mix the wet and dry ingredients to make the batter.Let the batter rest for 5 minutes, fold in the blueberries, and fill the muffin tins.Bake at 180℃ for 20–23 minutes, cool, and dust with powdered sugar.Cooking tips 💡Coating the blueberries with oat flour first helps prevent them from sinking to the bottom of the batter.Letting the batter rest for about 5 minutes allows the oat flour to absorb moisture, resulting in a much moister texture.Recommended for 🙋⭐Those who want to enjoy a moist and delicious dessert without wheat flour.⭐Those looking for oat-based home baking using Greek yogurt and blueberries.