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Blueberry Kombucha Muffins

Blueberry muffins packed with good-for-you ingredients such as, oat flour, protein powder, and kombucha!
Course Breakfast, Dessert, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 muffins
Author Tiffani Wells

Equipment

  • standard-sized muffin tin
  • 8 paper or foil muffin baking liners

Ingredients

  • 1 tsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/4 cup (85 grams) agave syrup
  • 6 Tbsp (same as 1/4 c + 2 Tbsp, or 93 grams) organic cane sugar
  • 6 Tbsp (same as 1/4 cup + 2 Tbsp, or 52 grams) *ground chia
  • 1 cup (110 grams) *gluten-free oat flour
  • 1 Tbsp vanilla protein powder or you can substitute an additional tablespoon of oat flour
  • 1/8 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp xanthan gum
  • 1/2 cup (4 fl oz) Blueberry Tart Bambucha Kombucha Do NOT open until right before using.
  • 3/4 cup (113 grams) fresh blueberries
  • 1 Tbsp (approximately) gluten-free oats for topping

Instructions

  • Preheat your oven to 425° F and add 8 paper or foil muffin liners to a muffin tin.
  • In a large-mixing bowl, whisk together the lemon juice, lemon zest, vanilla, agave, sugar, and ground chia. Set bowl aside.
  • In a medium-sized mixing bowl, stir together the oat flour, protein powder, salt, baking powder, baking soda, and xanthan gum.
  • Pour the kombucha into the first bowl with the wet ingredients, quickly add in the dry ingredients, as well as, the blueberries, and using a silicon spatula, or wooden spoon, gently stir the ingredients just until fully incorporated, being careful not to over mix.
  • As soon as everything is combined, distribute batter into your lined muffin tin. Portion each muffin with about 1/4 cup of the batter (I use a 2 oz portion scoop).
  • Once the muffins are portioned, transfer immediately to the preheated oven. Bake for 5 minutes at 425° F, then without opening the oven, lower the oven temperature to 375°F and bake for an additional 15 minutes.

Notes

*Both the ground chia and the oat flour are easily made on your own using a blender. I use my smoothie blender and grind about 1 cup at a time (a little less with the chia). This is a great way to save on grocery bills, as they are both much cheaper when bought whole!