Blueberry-Oat Muffins with Cinnamon & Almonds
Breakfast

Blueberry-Oat Muffins

with Cinnamon & Almonds

40 MIN
$15.99 9 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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

Blueberry-Oat Muffins

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
Browse Steps
1 of 4