Jessie's Recipe of the Week: Blueberry Muffins

Did you know that besides being allergen-free and rich in protein, Upright’s instant oatmilk is also great for baking? Thanks to its creamy texture, our oatmilk is the perfect substitute for dairy milk in delicious baked goods!

This week, Jessie is bringing to you a classic blueberry muffin recipe with a plant-based twist! It’s the perfect recipe for a sweet and healthy pick-me-up in the middle of the week or fun weekend activity with the kids!

Serving size:

9 medium muffins or 12 small muffins

What you'll need:


  • Mixing bowls
  • Wooden spoon
  • Whisk
  • Muffin tin
  • Muffin liners
  • Nonstick cooking spray
  • Wire rack


  • 1 cup + 2 tablespoons gluten free oat flour
  • 1 cup packed super fine blanched almond flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ sachet original Upright oatmilk + ½ cup of water
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 cup fresh or frozen blueberries


    1. Preheat oven to 350F and line 9 muffin tray with liners and spray liners with nonstick cooking spray (super important!)

    2. Whisk together 1 cup of oat flour (save the rest for later), almond flour, salt, and baking soda

    3. Mix together Upright instant oatmilk and water

    4. Mix eggs, maple syrup, vanilla extract, oatmilk, olive oil, and apple cider vinegar in a separate bowl until smooth and well combined

    5. Add dry ingredients into wet ingredients, mix until combined

    6. In a separate bowl, toss blueberries with remaining 2 tablespoons of oat flour and gently fold them into batter

    7. Divide batter evenly between 9 muffin cups, filling only ¾ of the way full

    8. Bake for 18-25 minutes, make sure toothpick inserted comes out clean (or nearly clean with few crumbs)

    9. Place pan on wire rack for 10 minutes to cool, removing muffins from pan later and allowing to cool completely


    We hope you enjoyed making these delicious plant-based blueberry muffins. Stay tuned for next week's Jessie's Recipe of the Week!

    Recipe adapted from