Blueberry Oatmeal Muffins

I love making these in the mornings as a light breakfast or snack. They are really pretty healthy, wholesome and no refined sugar. With only a few simple ingredients you’ll want to make these all the time. Soaking the oats in the milk, to make oatmeal is key to making them so satisfying and delicious.

Ingredients

• 1 cup almond milk
• 1 cup old-fashioned rolled
• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 tsp. salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup maple syrup
• 1 extra large egg
• 1 tsp. vanilla extract
• 1 cup fresh or frozen blueberries

Directions

Preheat the oven to 425 degrees and grease or line a muffin tin with paper cups.

In a small bowl combine together the oats and milk and let sit for about 5 minutes until all the milk is absorbed.

Then a large bowl combine the flour, baking powder, baking soda, cinnamon, salt whisk all together. Create a little well in the center and add in the wet ingredients. The melted butter, maple syrup, egg, and vanilla. Stir a few times together and then pour in the soaked oats and using a rubber spatula mix until everything is fully incorporated, making sure to scrape down the sides. Then fold in the blueberries.

Spoon the batter into the liners filling it up to the top. Top with oats or a little sugar if you wish then place in the oven to bake for 5 minutes. Leaving them in the oven, reduce the heat to 350 and let them continue to bake for about 15-17 minutes. Or until they are light and golden and a tooth pick inserted comes out clean. Let them cool completely and keep them covered for a couple days on the counter or up to 5 days in the fridge.