Blueberry-Oat Muffins with Cinnamon & Almonds
Breakfast

Blueberry-Oat Muffins

with Cinnamon & Almonds

40 MIN
$15.99 9 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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Nutrition Label
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fresh
ingredients
Blueberry-Oat Muffins with Cinnamon & Almonds
Title
  • 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
Mix the dry ingredients
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.

Make the batter
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.

Mix the wet ingredients
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.

Bake the muffins & serve your dish
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!

Tips from Home Chefs

Mix the dry ingredients
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.

Make the batter
Mix the wet ingredients
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!

Bake the muffins & serve your dish
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