Delicious Blueberry Oatmeal Muffins with Almonds
If you’re looking for a wholesome breakfast treat, these blueberry oatmeal muffins with almonds are a perfect choice. Packed with juicy blueberries and the goodness of oats, they offer a delightful start to your day. The addition of almonds brings a satisfying crunch that pairs beautifully with the soft muffin texture.
Imagine biting into a warm muffin that bursts with blueberry flavor, complemented by the nutty aroma of almonds. These oatmeal muffins are not only delicious but also a great way to fuel your morning. You’ll find that they are easy to make and perfect for meal prep, so you can enjoy them throughout the week.
Creating a Cozy Breakfast Scene
Imagine starting your day with a plate of freshly baked blueberry oatmeal muffins. These muffins not only provide a nutritious kick but also create a warm and inviting atmosphere.
With their golden brown tops and plump blueberries peeking through, they are a feast for the eyes. A few whole almonds scattered around add an appealing touch, while a steaming cup of coffee nearby completes the breakfast picture.
The Joy of Baking Muffins
Baking blueberry oatmeal muffins is a delightful experience that fills your kitchen with warm aromas. The process begins simply with wholesome ingredients, making it easy for anyone to participate in the joy of baking.
The rolled oats combined with almond milk create a lovely base, while the blueberries add bursts of sweetness. Sliced almonds on top provide a satisfying crunch that contrasts beautifully with the muffin’s soft texture.
Ingredients That Shine
The beauty of these muffins lies in their wholesome ingredients. Rolled oats provide fiber, while blueberries offer antioxidants that are great for health.
Sliced almonds not only enhance the flavor but also contribute valuable nutrients. Together, these ingredients create an oatmeal muffin that’s perfect for breakfast or an afternoon snack.
Steps to Muffin Perfection
To achieve muffin perfection, start by preheating the oven and preparing your muffin tin. Soaking the oats in almond milk helps them soften, ensuring a moist muffin.
Mixing dry ingredients separately allows for an even blend, which is key for baking. Gradually combining wet and dry mixtures while folding in blueberries and almonds guarantees that every bite bursts with flavor.
The Perfect Addition to Your Morning Routine
These blueberry oatmeal muffins are not just a treat; they are a convenient addition to any morning routine. They are simple to make in batches, ensuring that you can enjoy them throughout the week.
Whether paired with a cup of coffee or enjoyed on their own, these muffins provide a nourishing start to your day. Their balanced flavors and textures will make them a go-to choice for breakfast gatherings or quiet mornings at home.
Final Thoughts on Muffins
There’s something special about homemade blueberry oatmeal muffins that store-bought varieties simply can’t match. The satisfaction of baking and the delightful combination of oats, blueberries, and almonds create a unique experience.
So, gather your ingredients, embrace the baking process, and prepare to enjoy these heartwarming muffins that will brighten your mornings.
The Best Blueberry Oatmeal Muffins Recipe
These blueberry oatmeal muffins are moist and tender, with a perfect balance of sweetness from the blueberries and a nutty crunch from the almonds. They are ideal for breakfast or as a snack any time of the day.
Ingredients
- 1 cup rolled oats
- 1 cup almond milk or milk of choice
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup sliced almonds
- 1/4 cup melted coconut oil or butter
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- Prepare Oats: In a mixing bowl, combine the rolled oats and almond milk. Let them soak for about 10 minutes.
- Mix the Dry Ingredients: In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In the bowl with soaked oats, add the melted coconut oil, egg, and vanilla extract. Stir until well mixed.
- Combine All Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in the blueberries and sliced almonds.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 180kcal
- Fat: 7g
- Protein: 4g
- Carbohydrates: 28g
