Blueberry, Oatmeal and Almond Muffin Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup granulated sugar
• 1/2 cup chopped almonds
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 375°F. Grease a 12-cup muffin pan or line with paper cups.
2. In a large mixing bowl, whisk together flour, oats, sugar, almonds, baking powder, baking soda and salt until well combined.
3. In a separate bowl, whisk together milk, oil, eggs and vanilla extract.
4. Pour the wet mixture into the dry mixture and stir until just combined. Fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.

Verdict:

These blueberry, oatmeal and almond muffins are the perfect breakfast or snack! The combination of blueberries, oats and almonds provide a deliciously satisfying texture and flavour. Perfect with a cup of coffee or tea.

Serving suggestions:

Serve warm or at room temperature with a dollop of butter or jam. These muffins are also great for meal prep – simply store in an airtight container at room temperature for up to 3 days.