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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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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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

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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
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