Breakfast

Blueberry-Oat Muffins

with Cinnamon & Almonds

40 MIN

$15.99 9 Servings

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From the Test Kitchen

These warm, sweet muffins are made with fresh blueberries, hearty oats, maple syrup, and a blend of warming spices like cinnamon and cardamom, then topped with blueberry bourbon spread and crunchy almonds before baking.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

230 Cals (est.)

View Full Nutrition

fresh

ingredients

1 tsp Baking Powder
½ cup Rolled Oats
½ cup Biscuit Mix
3 oz Blueberries
1 Pasture-Raised Egg
½ cup Cream
⅔ cup All-Purpose Flour
¼ cup Sugar
¼ cup Crème Fraîche
2 Tbsps Maple Syrup
2 Tbsps Sliced Roasted Almonds
1 oz Salted Butter
1 oz Blueberry Bourbon Spread
1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)

time-saving

tips & techniques

step-by-step

instructions

1 Mix the dry ingredients

Place an oven rack in the center of the oven, then preheat to 375°F. In a bowl, combine the flour, biscuit mix, warming spices, baking powder, oats, and a pinch of salt. Whisk to combine.

3 Make the batter

Wash and dry the blueberries. Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until only a few white streaks remain. Gently fold in the blueberries until just combined.

3 Mix the wet ingredients

Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cream, crème fraîche, egg, maple syrup, and all but 2 teaspoons of the sugar; whisk to thoroughly combine.

4 Bake the muffins & serve your dish

Roughly chop the almonds; place in a bowl. Add the remaining sugar and stir to combine. Lightly grease 9 rounds of a cupcake tin (or line with cupcake liners). (If you don’t have a cupcake tin, lightly grease a 9-by-5-inch loaf pan.) Transfer the batter to the prepared tins. Evenly top with the blueberry bourbon spread; using the tip of a butter knife, gently swirl. Evenly sprinkle with the almond-sugar mixture. Bake 18 to 22 minutes (muffin tin) or 31 to 35 minutes (loaf pan), or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 5 minutes before serving. Enjoy!