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  4. Almond Blueberry Oat Muffins
Almond Blueberry Oat Muffins

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup almond milk
  • 1 tsp almond extract
  • 1 cup fresh blueberries

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Almond Blueberry Oat Muffins

Created by: Howcan Team

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup almond milk
  • 1 tsp almond extract
  • 1 cup fresh blueberries

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  • In a large bowl, mix together 1 1/2 cups of flour, 1/2 cup of oats, 1/2 cup of sugar, 2 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt.
  • In a separate bowl, whisk together 1/2 cup of melted butter, 2 eggs, 1/2 cup of almond milk, and 1 tsp of almond extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of fresh blueberries.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
BakingBreakfast
American

Almond Blueberry Muffins with added oats have a rich history dating back to the early 20th century. This delightful twist on the classic blueberry muffin originated in the United States, where it quickly gained popularity for its hearty texture and nutty flavor. Renowned chefs like Julia Child and Martha Stewart have contributed their own versions of this beloved recipe, incorporating oats to add a delightful crunch and depth of flavor. Today, the best versions of this dish can be found in cozy bakeries and cafes across the country, where the perfect balance of almond, blueberry, and oats creates a truly irresistible treat. Whether enjoyed for breakfast or as a sweet snack, these muffins are a delightful fusion of wholesome ingredients and indulgent flavors.

40 min

|

12

|

180 calories

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  • In a large bowl, mix together 1 1/2 cups of flour, 1/2 cup of oats, 1/2 cup of sugar, 2 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt.
  • In a separate bowl, whisk together 1/2 cup of melted butter, 2 eggs, 1/2 cup of almond milk, and 1 tsp of almond extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of fresh blueberries.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
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