Name: Blueberry Oatmeal Muffins (Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2-1/2 cups oat milk; 2 tsp. white chia seeds; 1 tsp. vanilla extract; 1/2 cup blueberry jam (room temperature); 1/4 cup maple syrup; 3 cups quick oats; 2 tsp. baking powder; 2 tsp. cinnamon; Pinch nutmeg; 1/2 tsp. salt; 1 cup fresh blueberries; 1/4 cup quick oats; 1/4 cup walnuts (coarsely chopped); 1/4 cup gluten-free flour; 3 Tbsp. coconut oil (melted); 1/4 cup coconut sugar; 1/2 tsp. cinnamon

These blueberry oatmeal muffins check all the breakfast boxes! They’re family-friendly, totable and easily made with a base of quick oats, chia seeds, fresh blueberries and oat milk. The plant-based ingredients fill bellies with fiber, healthy fats, vitamins and minerals. Best of all, the maple syrup, vanilla extract, blueberry jam, cinnamon and nutmeg make for a mouthwatering morning meal. Bake a batch of 12 and refrigerate for easy breakfasts the whole family will love.

Four Blueberry Oatmeal Muffins Sit Atop a Pink Linen Tablecloth Surrounded by Fresh Blueberries, Mint Sprigs and Honey | Vitacost.com/Blog

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Blueberry Oatmeal Muffins (Gluten-Free)

Prep Time 10 minutes

Cook Time 35 minutes

Rest Time 20 minutes

Total Time 1 hour 5 minutes

Servings 12

Calories 230 kcal

Author Cathy Vogt

Ingredients

2-1/2 cups oat milk
2 tsp. white chia seeds
1 tsp. vanilla extract
1/2 cup blueberry jam room temperature
1/4 cup maple syrup
3 cups quick oats
2 tsp. baking powder
2 tsp. cinnamon
Pinch nutmeg
1/2 tsp. salt
1 cup fresh blueberries

Crumble Topping

1/4 cup quick oats
1/4 cup walnuts coarsely chopped
1/4 cup gluten-free flour
3 Tbsp. coconut oil melted
1/4 cup coconut sugar
1/2 tsp. cinnamon

Instructions

Preheat oven to 375 degrees F. Fill muffin tin wells with paper baking cups.
In medium bowl, mix together oat milk, chia seeds, vanilla extract, blueberry jam and maple syrup; let sit 20 minutes.
In a separate bowl, whisk together oats, baking powder, cinnamon, nutmeg and salt.
In small bowl, prepare crumble topping. Combine oats, chopped walnuts, gluten-free flour mix, coconut oil, coconut sugar and cinnamon. Set aside.
Pour wet mixture into dry mixture and stir to combine. Fold in blueberries.
Divide batter evenly into muffin tin. Top each with crumble topping, dividing evenly.
Bake 30-35 minutes until filling is set. Cool slightly before serving.

Recipe Notes

Top each warm oatmeal cup with a drizzle of maple syrup.
Substitute gluten-free flour mix for all-purpose flour.
Grab these ingredients and more at Vitacost.com.

Nutrition Facts

Blueberry Oatmeal Muffins (Gluten-Free)

Amount Per Serving (1 g)

Calories 230 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g15%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 103mg4%

Potassium 225mg6%

Carbohydrates 40g13%

Fiber 4g16%

Sugar 16g18%

Protein 4g8%

Vitamin A 52IU1%

Vitamin C 3mg4%

Calcium 105mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.