Just follow these easy preparation steps to make these healthy and delicious Blueberry Lemon Oatmeal Breakfast Muffins:
1. Preheat oven to 375 degrees F. Spray a giant muffin tin (holds 6 muffins) or an 8×8 square baking dish, set aside. Melt coconut oil and set aside.
2. In a medium bowl combine dry ingredients: oats, chia seeds, baking powder and salt with spatula. In large bowl, whisk together almond milk, honey, lemon zest, lemon juice, vanilla and slightly cooled coconut oil. Coconut oil may begin to curdle and that’s okay.
3. Add dry ingredients to the wet and stir until combined. Quickly add blueberries.(If you are concerned about the blueberries bleeding and turning the mixture purple, keep frozen blueberries in freezer until right before you add them into the other ingredients.)
4. Using a 1-cup measuring cup scoop mixture into muffin tins. Or pour oatmeal mixture into baking dish.
5. Bake for 30-35 minutes or until golden brown for giant muffin tin or 40-45 minutes for 8×8 dish.
6. Serve warm or chilled. These refrigerate well for about a week.
Source: Becky Olsen
Tip: Top with a blueberry lemon sauce to make these muffins even more delicious!
Here’s the link for a great recipe for a Homemade Blueberry Lemon Sauce to go with these muffins.