Baked Blueberry Lemon Oatmeal Muffin Cups

Name: Baked Blueberry Lemon Oatmeal Muffin Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 Servings
Cuisine: american
Ingredients: 3 cups rolled oats; 0.5 tsp kosher salt; 1 tsp baking powder; 1 cup unsweetened vanilla almond milk; 1 cup plain greek yoghurt; 2 pastured eggs , beaten; 2 tsp lemon zest; 1 tbsp lemon juice; monkfruit 1/4 cup + 2 tablespoons; 0.75 cup blueberries; 0.25 cup sliced almonds

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The Cook

Community Member

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-12+

3 cups	rolled oats
½ tsp	kosher salt
1 tsp	baking powder
1 cup	unsweetened vanilla almond milk
1 cup	plain greek yoghurt
2	pastured eggs , beaten
2 tsp	lemon zest
1 tbsp	lemon juice
	monkfruit 1/4 cup + 2 tablespoons
¾ cup	blueberries
¼ cup	sliced almonds

Step 1/6
Preheat oven to 350ºF and spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
Step 2/6
In a large bowl combine oats, salt and baking powder and gently toss together.
Step 3/6
Mix in milk, Greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Step 4/6
Add in the blueberries and almonds and stir until just combined.
Step 5/6
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Step 6/6
Cool completely before removing muffins from the pan and enjoy!