Blueberry Swirl Muffin

Blueberry Swirl Muffin

It's January, it's 70 degrees outside, and it's Friday. All of these things equal one thing .. blueberry muffins. It's like a little teaser that we are moving into spring, and yet we all know that is not the case. Next week will be back to puffer jackets and beanies, but for now let's just relish in the higher temperatures.

Can we also relish in how insanely delicious and EASY these blueberry muffins are to make? The perfect Friday afternoon activity that will take you less than an hour from start to pulling these little guys out of the oven. 



Serves : 10 


Muffin pan 

Muffin liners ( 10 )





2 cups gluten free oat flour ( measured after ground ) 

1/3 cup coconut sugar 

1 tsp baking soda

1/2 tsp baking powder 

1/2 tsp sea salt 



1 flax egg ( 1 tbsp flax meal + 2 tbsp water ) 

3 tbsp coconut oil, measured melted 

2 tbsp cashew yogurt ( or any unsweetened yogurt ) 

1/4 cup maple syrup 

1/2 cup plant-based milk 

1.5 tsp vanilla extract

1 tbsp lemon juice 

1/2 cup fresh blueberries


Optional : 1 tsp of Chia Smash Blueberry Jam ( or any jam of choice ) PER muffin 




Mix the flax egg in the bottom of a mixing bowl ( the one you will be using for your wet ingredients!) Set aside while it coagulates. 


In a separate bowl, mix all the dry ingredients. 


Add melted coconut oil, cashew yogurt, maple syrup, and vanilla extract to the flax egg. Stir well.


Tip: warm your nut milk in a mug in the microwave or on stove before adding to the wet ingredients. This helps the coconut oil not harden. 


Add the nut milk and whisk. 


Add dry ingredients into the wet mixing bowl and stir until a batter forms. 


Stir in the lemon juice and fold in the blueberries. 


Fill each muffin line 3/4 of the way full. I was able to get 10 muffins out of my batter but this will vary due to pan size etc! 

Swirl in about 1 tsp of your favorite jam to each muffin using a toothpick or chopstick.  

Bake for 22-28 minutes or until a toothpick comes out clean and the tops of the muffins are a golden color. 

Allow the muffins to cool completely before removing from the pan.