WebPreheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in …
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Web1/4 cup fresh blueberries Optional 1 tablespoon sliced almonds Optional Instructions Place a saucepan on medium-high heat. Add the unsweetened almond milk, …
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WebThoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups. Mix 2 teaspoons sugar and …
WebRead on to find 47 excellent keto recipes, including vegetarian, breakfast, dinner, dessert, and keto recipes for one. 1. Keto Easy Eggs & Veggie Bowl. 2. Keto …
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Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Soak the oatmeal: There’s actually just ONE step that’s crucial when baking muffins with oatmeal: You need to soak the oats in the liquid ingredients for about 10 minutes before mixing up the rest of the batter. So easy, but SO important! Without this step, the muffins turn out way too flat and dense.
Add fresh or frozen blueberries to the batter and fold to combine. Frozen Maine blueberries, which are pretty tiny, can turn the muffins a streaky blue. They’ll still taste great, but I prefer to use more standard-sized blueberries. Top and bake.