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.
Blueberry Oatmeal Muffins (Gluten-Free)
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.
- 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.