Yep, I’m bringing you more breakfast goodness with these quick and easy baked blueberry oatmeal muffins. These are the perfect grab-and-go breakfast for busy mornings with so much goodness inside each bite. They’re gluten-free and can be dairy-free too with the substitution of a soy-based yogurt rather than the Greek yogurt.
Now I know what you’re thinking. That I’m one crazy breakfast person! Yep, I’m no fool! I know when something is good for me and my family and I just want to make breakfast as easy as possible so that everyone eats something. After all, it’s been proven that eating breakfast helps children perform better at school and adults outperform those that don’t have breakfast at work. So, I’ve got lots of options for you, like my Breakfast Cookies (after all, who wouldn’t love cookies for breakfast?), Banana Maple Oatmeal Cups, Breakfast Kolaches or Quick & Easy Breakfast Bowls. Now come on, there has to be something there you like?
So what’s in these baked oatmeal muffins that’s so good for you? Oats to start with, which pack a powerful fiber punch, eggs and yogurt for protein and fresh blueberries for important antioxidants. In fact, blueberries are the top berry in this category. The antioxidants found in blueberries not only strengthen the cardiovascular system but virtually every system in the body! Just look!
- Reduces damage to muscles following exercise
- Protects the nervous system from oxidative stress
- Reduces risk of neurogenerative diseases, especially in older adults
- Protects the blood sugar regulatory system
- Protects the digestive tract against colon cancer
So go ahead and grab a muffin, like oatmeal in an on-the-go form, and then enter our giveaway below for some much needed cash!
Blueberry Oatmeal Muffins
- 2 cups old fashioned oats (gluten-free if needed)
- 1/3 cup brown sugar, packed
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 3/4 cup almond milk
- 1 5.3-oz container vanilla flavored Greek yogurt (or soy-based alternative)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup fresh blueberries
Preheat oven to 350 degrees. Lightly spray a 12-cup muffin pan with non-stick cooking spray.
In a large bowl, mix the oats, brown sugar, baking powder, salt and cinnamon. Stir to combine.
In a medium bowl, whisk the eggs, milk, yogurt and extracts together. Add to dry mixture and mix until blended.
Stir in blueberries.
Divide batter equally between muffins cups. Bake 22-25 minutes or until lightly browned on top & toothpick in center comes out clean.
Makes 12 muffins.
March is the month where we dream about rainbows, leprechauns and spend a lot of time talking about luck. We hope you are feeling lucky this month because the contributors of My Cooking Spot and My Crafty Spot have teamed up to give one reader $80 in PayPal Cash!
Let’s meet the contributors that are responsible for this exciting giveaway!
Erin from My Cooking Spot & My Crafty Spot | Erin from The Blue Eyed Dove | Linda from 2 Cookin’ Mamas | Ali from Home Crafts by Ali | Jenna from A Savory Feast | Mary from Just Mom Matters | Sue from A Purdy Little House
Enter below! All entries will be verified so play fair. Giveaway ends at 11:59PM EST on 3/27.
Good luck! 😉