Blueberry Almond Oat Muffins

 

These muffins have been a go-to of mine this summer. I’m an oatmeal lover, but I don’t really want a piping hot breakfast when its 95 degrees outside. They are a very easy muffin to make with all the fresh flavors of summer, the lemon zest isn’t necessary but adds a little something special. I like mine heated in the microwave with extra blueberries and a big scoop of almond butter. It’s the kind of breakfast I can eat on the run or standing… not really how I like to eat breakfast, but #momlife. I also store these in the freezer instead of the fridge. In the fall, I’ll post how to turn in these into Apple Spice Oat Muffins. Until then, I may whip up some peach ones! Stay tuned!

Yield: 12
Blueberry Almond Oat Muffins

Blueberry Almond Oat Muffins

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

  • 4 cups rolled oats
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons chia seeds
  • 1 heaping cup blueberries
  • 1/2 cup sliced almonds
  • 2 1/2 cup whole milk (or whatever milk you have on hand)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • zest of 1 lemon
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat over to 375.
  2. Combine all the ingredients in a large mixing bowl.
  3. Spray a muffin tin with cooking spray.
  4. Fill each muffin tin with the oat mixture. It will be heaping and that's okay, they don't really rise that much. The batter will also be a combination of milk and oats, it will look "milky"... not like a true muffin batter.
  5. Bake for 20 minutes, or until set (this may be 20-25 minutes depending on how juicy the berries are and how your oven cooks)
  6. Let cool in the pan for 10-15 minutes.
  7. Remove muffins and allow to cool on a wire rack.
  8. Place in an airtight container and refrigerate for up to 5 days or store in the freezer for 3 months.
 
BreakfastElizabeth Elam