Breakfast · Brunch

Blueberry-Almond Oatmeal Muffins


I like some variation in the morning.  Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress.  This is about fresh blueberries in your oatmeal muffin.  Good Morning never tasted so good.  I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal.  I hope you like it, as much I did.

Yields about 12 muffins


1.5 cups of almond meal

0.5 cups of quick cooking oatmeal

0.25 cups of AP flour

1 tbsp of baking soda

1tbsp of baking powder

2 eggs

0.5 cups of oil

0.5 cups of almond milk

0.5 water

0.25 cups of honey

zest of 1 lemon or 1tsp of lemon extract (optional)

1 pint of blueberries

sliced almonds for topping the muffins


Preheat oven to 350F

Mix all the dry ingredients in one bowl


Mix all the wet ingredients in another bowls or large measuring cup


Slowly incorporate wet into dry.  The batter will be runny


Fold in the blueberries


Portion into a lined muffin pan.  There might be some extra batter, I put it in a ramekin and bake it off.  (serve this one with vanilla ice cream for a late night treat).


Garnish the tops with sliced almonds.

Bake for 30-35 mins, till a toothpick comes out clean.




3 thoughts on “Blueberry-Almond Oatmeal Muffins

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