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blueberry lactation muffin with the muffin liner unwrapped and a bite taken out of it

Blueberry Lactation Muffins

4.25 from 69 votes
Boost your breast milk supply with healthy blueberry lactation muffins. They're made with the classic combination of oats, flax and brewers yeast to help with supply. They're also dairy free, gluten free and nut free for all the mamas who have babies with sensitive tummies.
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Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Servings: 10 muffins
Author: Molly Thompson

INGREDIENTS

  • 1 1/4 cups gluten free oat flour homemade or store-bought
  • 1/2 cup tapioca flour
  • 1/2 cup ground flax
  • 3 tablespoons brewer's yeast
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs (Note 1 Flax Egg)
  • 1/3 cup raw honey
  • 1/3 cup unsweetened vanilla almond milk or coconut milk
  • 2 tablespoons coconut oil melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 1/4 cup blueberries plus more for topping (Note 2 Frozen)
  • 1 tablespoons oat flour

INSTRUCTIONS

  • Preheat the oven to 350°F. Line 9-10 muffin cups with liners and spray the liners with nonstick cooking spray (I like coconut oil spray).
  • In a small to medium bowl, whisk together the oat flour, tapioca flour, ground flax seed, brewers yeast, cinnamon, baking soda and salt.
    1 1/4 cups gluten free oat flour, 1/2 cup tapioca flour, 1/2 cup ground flax, 3 tablespoons brewer's yeast, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt
  • In a separate large bowl, whisk together eggs, honey, vanilla, almond milk, coconut oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
    2 eggs, 1/3 cup raw honey, 1/3 cup unsweetened vanilla almond milk or coconut milk, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
  • In the same bowl the dry ingredients were in, add the blueberries and toss with 1 tablespoon of oat flour. This helps them not sink to the bottom of the muffins. The batter will be very thick.
    1 1/4 cup blueberries, 1 tablespoons oat flour
  • Use a large spoon to fill the prepared muffin liners all the way to the top, but not over the top. It should fill 9 to 10 muffin cups. Place a few extra blueberries on top of each one before baking. Bake in the preheated oven for 20-24 minutes or until a toothpick inserted comes out clean.
  • Transfer muffin tin to a wire cooling rack and allow to cool for 5-10 minutes then remove the muffins from the tin and allow to cool completely or serve warm.

Notes

Note 1. Flax Egg. Mix 2 Tablespoons of flax meal with 1/3 cup of water and let it sit for 5 minutes. Add to the recipe as directed.
Note 2. Frozen Blueberries. Run the blueberries under cold water until the water is noticeably more clear then pat them dry well with a paper towel before baking. This helps ensure they don't turn the entire batter purple.
Chocolate chip muffins: You can swap the blueberries for chocolate chips. No need to toss them with the tablespoon of flour.
Mini muffins: Use smaller blueberries if possible or use mini chocolate chips, like in these mini chocolate chip muffins. Use mini muffin liners and fill them all the way full. Bake for 12-14 minutes.

Nutrition

Serving: 1muffin | Calories: 169kcal | Carbohydrates: 21.6g | Protein: 5.2g | Fat: 5g | Cholesterol: 37.2mg | Sodium: 267.6mg | Fiber: 3.2g | Sugar: 11.3g | Vitamin A: 20.3IU | Vitamin C: 1.9mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!