Blueberry Oatmeal Muffin Recipe
Servings: 12
Ingredients
Dry Ingredients:
- 1 1/2 cups of cake flour or all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 1/2 tsp baking flour
- 1 tsp baking soda
- 2 teaspoons sea salt or kosher salt
- 1/2 tsp ground cinnamon or cardamon
- 2 tbsps raw or finishing sugar
Wet Ingredients:
- 2 large eggs
- 1 1/2 cups plain yogurt I used Greek yogurt
- 1 stick of unsalted butter melted
- 2 tsp fresh squeezed lemon juice
- 2 tbsp pure vanilla extract
- 2 cups of North Bay Produce blueberries rinsed, picked over, and patted with paper towels.
Instructions
- Preheat oven to 375.
- Combine all of the dry ingredients into a bowl and set aside.
- Add all of the wet ingredients into a bowl and mix thoroughly.
- Fold the wet ingredients into the dry ingredients, add the blueberries.
- Mix until the ingredients are lump-free; do not overmix.
- Place the parchment cups into the muffin pan.
- Fill each parchment cup 3/4 full.
- Top with raw or finishing sugar.
- Bake on the center rack of a preheated oven for 18-20 minutes.
Nutrition
Serving: 12g