Delicious, fruity muffins that taste sinful even though they aren't. With a gluten-free and non-GF version (both vegan!), you can't go wrong with these yummy blueberry muffins!
Preheat oven to 350 degrees F (176 C) and ready your donut pan. If you don't have a donut pan, make muffins instead! That'll work just fine.
To a medium mixing bowl, add the dry ingredients and stir until combined.
To a blender, add the wet ingredients and blend until smooth.
Add wet to dry and stir well until fully combined. Then fold in blueberries.
Fill donut pan with dough and (optional) press more chocolate chips into the tops. Then bake for 20-25 minutes or until a toothpick comes out clean.
Let cool for at least 10 minutes before removing from your pan. These will keep in an airtight container in the fridge for 3-4 days. They are probably freezable, but I have yet to have any that last long enough to test this. ;)
*If you're not GF, you can try the spelt version. 2 scant cups of spelt can replace the oat flour. I like them both ways.