Hearty oatmeal muffins, bursting with sweet blueberries. You are going to be quite smitten with these gluten free vegan blueberry oatmeal muffins! The oats are presoaked in almond milk, creating a wonderful texture. I think brown sugar and oatmeal go so well together so it's the perfect sweetener in these muffins.

Ingredients

• 1 cup gluten free rolled oats
• 1 cup unsweetened almond milk
• 1 1/3 cups Sarah's gluten free flour blend
• 3/4 cup brown sugar or coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/3 cup avocado oil or grape seed oil
• 1/4 cup water
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries, kept frozen
• 1 tablespoon Sarah's gluten free flour blend

Instructions

1. In large mixing bowl, stir together oats with almond milk. Allow to sit 15-20 minutes, allowing oats to soften and soak up almond milk.
2. Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
3. In separate bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside.
4. To softened oats, add oil, water, vinegar and vanilla. Stir to combine. Add the flour mixture and mix just until batter comes together.
5. In small bowl, coat blueberries with 1 tablespoon flour blend. Add to muffin batter and gently fold in blueberries.
6. Scoop batter into prepared muffin tin. Bake muffins 22-24 minutes, until golden brown (add 2-4 minutes if using frozen blueberries).
7. Cool muffins in pan 10 minutes. Remove muffins from muffin tin and place on cooling rack to cool completely.