Blueberry, Almond and Old Fashioned Oat Muffin Cups

Whole grain oats and chia seeds are the foundation to these delicious and health conscious treats. Using mostly blueberries and maple syrup to sweeten these cups, this dish uses a variety of ingredients studied to help fight against cancer cells in breast cancer.

TYPE BREAKFAST & BRUNCH
SERVES 12
DIFFICULTY EASY
PREP TIME 10 MINUTES
COOK TIME 35 MINUTES
Muffin tray with oatmeal cups topped with raspberries and blueberries, held by a hand with a white towel. Baking in an oven, conveys homey warmth.Muffin tray with oatmeal cups topped with raspberries and blueberries, held by a hand with a white towel. Baking in an oven, conveys homey warmth.

Ingredients

  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (90 g) old-fashioned rolled oats
  • ½ cup (100 g) light brown sugar, packed
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ⅓ cup (80 ml) vegetable oil or melted coconut oil
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries (if frozen, don’t thaw)
  • ½ cup (50 g) sliced almonds, plus extra for topping
  • 2 tbsp coarse sugar (optional, for topping)

Directions

  1. Preheat oven to 375°F (190°C). Lightly grease or line your All-Clad Pro-Release Muffin Pan.
  2. Mix dry ingredients – In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. Whisk wet ingredients – In another bowl, whisk together oil, buttermilk, eggs, and vanilla until smooth.
  4. Combine – Pour the wet mixture into the dry ingredients and gently fold until just combined (don’t overmix).
  5. Add mix-ins – Fold in blueberries and almonds.
  6. Fill muffin cups – Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle tops with extra almonds and coarse sugar if desired.
  7. Bake – 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool – Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Pro Tip

  • Prevent soggy muffins: Toss blueberries with a tablespoon of flour before adding to the batter.
  • Make ahead: Freeze cooled muffins in an airtight container for up to 2 months.
  • Healthier twist: Swap half the flour for whole wheat flour and use honey or maple syrup instead of brown sugar.
Smiling man in a kitchen, wearing a black apron, stands by a stove with pans. Fresh herbs and tomatoes are in the foreground, and the background is bright and modern.Smiling man in a kitchen, wearing a black apron, stands by a stove with pans. Fresh herbs and tomatoes are in the foreground, and the background is bright and modern.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.