Oat and Blueberry Muffin

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  • 1 1/2 cup oatmeal
  • 1 1/2 cup almond milk
  • 1 egg
  • 1/3 cup bee honey
  • 2 tsp oil
  • 1 tsp vanilla extract
  • 1 tsp powdered cinnamon
  • 1 tsp baking powder
  • A pinch of salt
  • 1 cup blueberries

4 servings


Soak the oatmeal in almond milk, until all the milk has absorbed.

Preheat the oven to 350°F.

Add the egg, honey, oil, vanilla, cinnamon, baking powder, and salt to the oatmeal and mix thoroughly.

Grease the muffin pans with vegetable oil spray.

Pour the oatmeal mixture, 3/4 on each pan, to save some space for the blueberries.

Place some blueberries on top of the oatmeal you poured in the pans.

Bake for 25-30 minutes. You may insert a toothpick, and when it comes out clean, it means that the muffins are done.

Allow the muffins cool for around 10 minutes in the pans, then serve.