Description
Take your breakfast to the next level with these delicious Baked Blueberry Lemon Oatmeal Muffin Cups. They seamlessly combine wholesome ingredients to create a tasty and healthy morning treat. From the hearty texture of rolled oats to the refreshing citrusy kick of lemon zest, each element contributes to a burst of flavor without compromising on nutrition.
Ingredients
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- 3 cups Rolled Oats
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- 1/2 teaspoon Kosher Salt
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- 1 teaspoon Baking Powder
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- 1 cup Unsweetened Vanilla Almond Milk
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- 1 cup Plain Greek Yogurt (or Applesauce)*
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- 2 Pastured Eggs, beaten
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- 2 teaspoons Lemon Zest
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- 1 tablespoon Lemon Juice
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- 1/4 + 2 tablespoons Monk Fruit**
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- 3/4 cup Blueberries
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- 1/4 cup Sliced Almonds
Instructions
Oat Ensemble: In a large bowl, gently combine rolled oats, salt, and baking powder.
Liquid Harmony: Mix in almond milk, Greek yogurt or applesauce, beaten eggs, lemon zest, lemon juice, and monk fruit until a rich, thick batter forms.
Fruit and Nut Fusion: Stir in blueberries and sliced almonds until just combined.
Baking Brilliance: Divide the oat mixture evenly among 12 muffin cups and bake at 350°F for 25-30 minutes until set and lightly golden.
Cooling Elegance: Allow the muffins to cool completely in the pan before removing them.
Notes
Yogurt Versatility: Choose between Greek yogurt or applesauce for a moist and rich texture.
Sweetener Adjustment: Adjust monk fruit according to your desired level of sweetness.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes