Oatmeal is our comfort food for breakfast. I’ve taken oatmeal to a new level with this Lemon Blueberry Breakfast Muffin recipe.
In our house, we like to eat our oatmeal in the form of cake. Have you had oatmeal breakfast cake?
Oh, it’s absolutely amazing and some what healthy!
The blueberries and lemon are tart but the brown sugar gives it a hint of sweetness that makes for a delightful bite. This morning was extra chilly so I made warm cinnamon vanilla milk with lemon blueberry breakfast cake for my kiddos. They love breakfast cake!
A Productive Morning
Well, this has been a productive morning, I managed to get up and make my husband a hot breakfast and bake for the kiddos, mind you I haven’t gotten to work out or do my own devotional! But I’m still patting myself on the back because early morning baking is not the norm.
Just a couple of weeks ago I shared with you the answer to the question I get asked a lot, “What do you do all day?” So if you read that you know this is not the normal routine in our house.
From the looks of my kitchen it has been a productive morning.
And not to mention a messy morning but when is it not with 3 boys in the house. My preschooler who has managed to track play dough pieces all over our dining room, living room and bedroom floor while working on some educational play dough activities. Thankfully we have taught them to clean up their messes so they got that all back to normal with a little direction and overseeing on my part.
Other than the mess we have stayed on track and by 10:30 a.m. our boys had completed their devotional, Spelling, History reading, vacuumed, swept and mopped the floors which is a part of their chores they do once a week.
We were off to do P.E. but it started raining, oh well, at least the muffins were healthy.
Lemon Blueberry Breakfast Muffins
makes 24 muffins This recipe can easily be gluten-free just make sure you use GF products for the ingredients below.
- 5 cups oats
- 4 tblspns flaxseed meal (optional)
- 4 tsp. baking powder
- 2 tsp. salt
- 1/2 cups brown sugar (or your favorite sugar substitute)
- 2 tsp. lemon zest
Stir in another bowl:
- 1/2 cup melted coconut oil
- 1.5 cups milk (I used almond milk)
- 3 eggs
- 2 teaspoons vanilla
- juice from 1/2 lemon
- 3/4 cups blueberries
Lemon glaze – The glaze is not healthy, but we only drizzled a little over 1 teaspoon on it, so my kids could enjoy it with lemon glaze.
- 1/2 cup powereded sugar
- 2 tablespoons of fresh lemon juice
Directions:
Mix the above in separate bowls and then pour wet mixture into dry mixture. Mix and place in a grease pan. I was able to make 12 muffins and used the rest of the mixture in a pie pan for breakfast cake.
Bake at 350 for 20 min or until your toothpick comes out clean.
For the lemon glaze: Mix together until smooth and drizzle over your muffins.
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