Oatmeal Blueberry Muffins Recipe + California Kitchenware Silicone Baking Cups Review

Disclosure: I got this product as part of an advertorial.

In this household we don’t do overly complicated breakfasts. We like things that are quick and to the point. We just don’t have time to cook a gourmet five course breakfast every morning while scrambling to get the kids together. Lord, knows the earlier it is the slower the kids move, even slower than usual.

We often opt for cereal, toaster strudels, pancakes that I premade and froze, granola bars, but one can only have so much sugar that early in the morning. On less sugary days we go for bacon and egg crescent muffins.

My kids love fruit and muffins so instead of using my normal prepackage muffin mixes I decided it was time for a healthier muffin. The kid’s gobbled my Oatmeal Blueberry Muffins up! I was waiting for a compliant but never got one.

Oatmeal Blueberry Muffins

Ingredients

Adapted from Everyday Family

• 1 1/4 cups flour (your choice on what kind)
• 1 1/4 cups quick baking oats
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup cinnamon applesauce
• 4-5oz of vanilla Greek yogurt
• 1/2 packed brown sugar
• 2 tbsp. vegetable oil
• 1 egg
• 1 cup blueberries

Directions

Preheat your oven to 375 degrees F. Get out the muffin pan you will be using.

I used a metal muffin pan and lined it with a set of twelve California Kitchenware Silicone Baking Molds. They worked like a charm. None of the muffins stuck to the cups like they can with paper cups or a metal pan. The silicone cups left all of my muffins perfectly intact and without using any type of cooking spray.

California Kitchenware Silicone Baking Molds can also just be used on a regular baking sheet if you wish. They can be used in the oven, microwave, dishwasher, and even the freezer. I love them!

I now don’t have to keep buying paper cups. I can use these over and over again and clean them up real quick in the dishwasher when I’m done baking. Highly recommend!

Combine all of the dry ingredients in a bowl and thoroughly mix. In another bowl combine the brown sugar and wet ingredients.

Now add the wet ingredients to the dry ones until the mixture is moist. Fold in the blueberries and evenly divide the mixture into 12 muffin cups. Each cup will be pretty full.

Bake for 16-18 minutes or until a toothpick comes out clean. Remember when using silicone baking products the cooking time may increase. Enjoy!

What is your go to healthy breakfast?

Disclosure : I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.