“Kind words are like honey — sweet to the soul and healthy for the body.” Proverbs 16:24
In this post that I published after my high-school girl’s trip, I told you I was inspired by my healthy-cooking friends to try their recipes and share them with you. As always, life happened, and I have not had time to get into the kitchen for those projects. But, I wanted to share this recipe that was on top of my “want to make this” stack even before the girl’s trip. I’ll get to the other recipes as soon as possible (pinkie promise).
You’ll love these refreshing blueberry muffins I’m sharing with you today that Dani Spies at Clean and Delicious published a few weeks ago.
They are lemon-y, made with oatmeal and blueberries, and are delicious!
I love to pack muffins in a double stack keeper for the freezer. It’s so handy.
These are very easy to thaw quickly for quick breakfasts at home or for grab and go. As a matter of fact, I’m having these for breakfast this morning from my freezer stash. Yummy.
This is a short post today because you can print Dani’s recipe for her Baked Blueberry Lemon Oatmeal Muffin Cups.
I have a printable recipe with my substitutions below. My version is dairy-, gluten-, and sugar-free. Dani’s recipe is also sugar-free. She used granulated monk fruit, which I didn’t have on hand – only liquid. So, use whatever you have! 🙂
Good Morning, Blueberry Muffins!
Refreshing blueberry oatmeal muffins with a kick of lemon for a boost of good-morning sunshine.
- 3 cups rolled oats
- 1/2 tsp course-grain Himalayan pink salt
- 1 tsp baking powder
- 1 tbsp Trim Healthy Mama Super Sweet
- 1 cup unsweetened vanilla almond milk
- 1 cup unsweetened applesauce
- 2 pastured eggs, beaten
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 3/4 cup rinsed fresh or frozen/thawed blueberries
- 1/4 cup toasted sliced almonds toasted is optional but adds a richer nut flavor
Preheat oven to 350 degrees. Prepare 12-15 muffin cups with cupcake papers. So much less mess when using papers!
In large bowl, combine oats, salt, baking powder, and super sweet. Stir to blend. Mix in everything except berries and nuts.
Fold in blueberries and nuts just until combined.
Evenly divide mixture between muffin cups. I used a large scoop and needed to fill 15 muffin cups. Bake 25-30 minutes or until set through.
Cool slightly and enjoy! Or pack inside papers for refrigeration or freezing in air-tight containers. If using frozen muffins, allow to thaw before removing papers.
Sometime soon I hope to share some book and Bible study recommendations – a few that have consumed my life alongside writing my book. Now you’ll know why the book is taking longer than expected. There’s a lot of research and “priming the pump” behind the scenes that goes with actual book-writing.
Happy day, my friends! 🙂
Because He lives~