Lemon Blueberry Breakfast Muffins

Oatmeal is the comfort food for breakfast, at least it is in our house.

Oatmeal is like your favorite pair of yoga pants, it always puts a smile on your face. According to Eva Mendes, it’s sweat pants that will end your marriage, not yoga pants so we’re safe, lol.

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!

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. This is 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?”

And from the looks of my house it has been a productive morning for 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. They had to clean it up.

It was a productive morning if I do say so myself, by 10:30 a.m. they’ve completed their devotional, spelling, History reading and vacuumed, swept and mopped the floors. We were off to do P.E. but it started raining, oh well, at least the muffins were healthy. They really needed to get out of the house and get their energy out and I needed to exercise.

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.

6 cups oats
4 tblspns flaxseed meal (optional)
4 tsp. baking powder
2 tsp. salt
1- 1.5 cups brown sugar (or your favorite sugar substitute: maple sugar, honey…)
2 tsp. lemon zest

Stir in another bowl:

1/2 cup coconut oil or vegetable oil
1 cup milk
1 1/2 cup plain yogurt
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 40-45 min or until your toothpick comes out clean.

For the lemon glaze: Mix together until smooth and drizzle over your muffins.