BLUEBERRY OAT BREAKFAST MUFFINS | Pinch of Parsley
BLUEBERRY OAT BREAKFAST MUFFINS
30 mins prepServes 12
These are the perfect grab and go breakfast in the morning! Or whenever you’re craving a delicious treat. These require a small amount of preliminary prep/waiting, but you can prepare the rest of the recipe while doing so!
Preheat oven to 375 degrees and line or grease a muffin tray. Separately prepare the flax egg (flaxseed meal + water); combine milk and oats; and melt the butter. Set each of these aside for 15-20 minutes. The flax egg should be set, the oats should absorb a good amount of milk (a small amount of milk should be remaining, do not let it fully absorb), and the melted butter should be cooled.
In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir to combine. In a separate bowl, combine brown sugar, vanilla extract, lemon juice, and the flax egg. Pour the wet ingredients into the dry ingredients - use a wooden spoon to combine.
Add in the milk/oat mixture and combine. Now add in the frozen blueberries (lightly tossed in flour) and mix one more time.
Spoon the batter into the liners in your muffin tray, filling them to the top. This should make 12 muffins. Bake for 22-25 minutes, or until a toothpick comes out clean. Allow muffins to cool. ENJOY 😋
