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Baked Blueberry Lemon Oatmeal Muffin Cups

Baked Blueberry Lemon Oatmeal Muffin Cups


  • Author: Julia childley
  • Total Time: 35-45 minutes
  • Yield: 12 muffin cups

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

    • 3 cups Rolled Oats

    • 1/2 teaspoon Kosher Salt

    • 1 teaspoon Baking Powder

    • 1 cup Unsweetened Vanilla Almond Milk

    • 1 cup Plain Greek Yogurt (or Applesauce)*

    • 2 Pastured Eggs, beaten

    • 2 teaspoons Lemon Zest

    • 1 tablespoon Lemon Juice

    • 1/4 + 2 tablespoons Monk Fruit**

    • 3/4 cup Blueberries

    • 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