Eggless Vanilla Blueberry Mini Muffins

Total time34 min

Prep time15 min

Cook time14 min

These bite-sized muffins are soft, lightly sweet, and studded with juicy blueberries in every bite. Oat flour gives them a tender, slightly nubby crumb, while pure maple syrup and vanilla extract bring warmth and depth without any refined sugar. A touch of melted coconut oil keeps them moist for days, and the mini size makes them perfect for little hands or quick grab-and-go snacking. They bake up golden on top with pops of blueberry peeking through, and cool completely on a wire rack before they disappear fast. This one's an easy addition to an egg free baking rotation, whether you're packing lunchboxes or stocking the freezer for busy mornings.

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Ingredients

24 servings

For the batter

1 ½ cups oat flour
Bob's Red Mill Gluten Free Whole Grain Oat Flour - 18 Oz Bobs Red Mill Flour Oat Whole Grain - 20 Oz Quaker Oat Flour Gold Medal Gluten Free Oat Flour Arrowhead Mills™ Organic Oat Flour
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1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
⅓ cup pure maple syrup
⅓ cup milk
3 tbsp coconut oil, melted and cooled
1 ½ tsp pure vanilla extract
¾ cup fresh blueberries

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease all 24 cups of a mini muffin tin with coconut oil or line with mini paper liners.
2
In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt until evenly combined.

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