Blueberry Oatmeal Muffin Recipe
These Blueberry Oatmeal Muffins are soft and fluffy, packed with juicy blueberries and hearty rolled oats. Made with yogurt, almond flour, and simple pantry ingredients, this easy muffin recipe is perfect for breakfast, brunch, or a quick grab-and-go snack.
Servings: 12
Ingredients
Wet Ingredients:
- 2 large eggs
- 1 1/2 cups plain yogurt I used Greek yogurt
- 1 stick of unsalted butter melted
- 2 tsp fresh squeezed lemon juice
- 1 tbsp pure vanilla extract
- 2 cups of North Bay Produce blueberries rinsed, picked over, and patted with paper towels.
Dry Ingredients:
- 1 1/2 cups of cake flour or all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 cups of rolled oats
- 1 tsp baking soda
- 1 teaspoon sea salt or kosher salt
- 1/2 tsp ground cinnamon or cardamom
- 2 tbsps raw or finishing sugar
Instructions
- Preheat oven to 375F.
- Combine all of the dry ingredients into a bowl and set aside.
- Add all of the wet ingredients into a bowl and mix thoroughly.
- Fold the wet ingredients into the dry ingredients, and add the blueberries.
- Mix until the ingredients are lump-free; do not overmix.
- Place the parchment cups into the muffin pan.
- Fill each parchment cup 3/4 full.
- Top with raw or finishing sugar.
- Bake on the center rack of a preheated oven for 18-20 minutes or until tops are golden (tip: stick a toothpick inserted into he center comes out clean).