Run Oregon Test Kitchen: Blueberry Muffins (guilt free)

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Blueberries are in season and I love them. I also love muffins for breakfast and that can be my downfall. My recipe (slightly different from the norm) is something I’ve come up with so I can eat a muffin with fresh blueberries every summer without the guilt. I make them on the weekend, store in my fridge, and eat daily before heading off to work.

It’s my non-guilty pleasure! ENJOY 🤩

“Julie’s guilt free blueberry Muffins”

  • 1 cup ground up oatmeal (I just blend in my ninja)
  • 1/8 teaspoon baking soda
  • Pinch of salt 2 tablespoons of honey
  • 1/2 cup almond milk
  • 1 egg
  • Scoop of coconut oil power or 1 tablespoon coconut oil
  • 1/4 cup Walnut and or almonds
  • Handful or two of oats (it doesn’t’ matter if they are instant or not)
  • Cup of fresh blueberries (stir in by hand, gently at the very end)

Bake at 350 for 20-25 minutes

Extra notes: These store in the refrigerator for a week. They also freeze well and are a perfect fix for meal prep!


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