There is really nothing better than spending a weekend in the mountains. Especially when it is with hilarious, fun, and incredibly encouraging friends. We spent the past two days cozied up in a log cabin laughing, cooking, eating, reading, and praying for what the Lord has in store for us.
We also got to embark on one of my favorite hiking trails and enjoy the outdoors during the day on Saturday. The leftover snow and ice from this week’s blizzard just added to the adventure as well as the beauty of the view!
I made these delicious muffins for the group this weekend as a post-hike treat and I was asked numerous times for the recipe so I wanted to share it with all of my readers as well. These blueberry oat muffins make a great breakfast or snack and have just the perfect amount of sweetness. I made these gluten-free by using oat flour and gluten-free all purpose flour, however you can just use regular all-purpose flour or whole-wheat flour if you choose!
Blueberry Oatmeal Streusel Muffins (gluten-free)
2/3 cup all-purpose gluten-free flour (or all-purpose flour)
2/3 cup oat flour (or whole-wheat flour)
1 cup oats
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
3/4 cup “buttermilk” ( 3/4 cup almond milk + 2 tbsp white vinegar)
1/4 cup vegetable oil
1 tsp vanilla
1 1/2 cups fresh blueberries
For the streusel topping:
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup butter, softened
1. Preheat oven to 350 degrees.
2. Prepare the streusel topping by combining the flour, oats, brown sugar, cinnamon, and butter and mix with a fork until the topping is a crumb-like texture
3. In a medium sized bowl , combine all of the dry ingredients
4. In a large bowl, mix the sugar, egg, buttermilk, vegetable oil and vanilla
5. Add the dry ingredients to the wet ingredients and mix until combined
6. Gently fold in the blueberries
6. Divide batter between 12 muffin tins, sprinkle with streusel topping, and bake for 18-23 minutes
Hope everyone had a fabulous weekend!