Blueberry Vanilla Almond Overnight Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almond slices! And with overnight oats as the base, whipping up a batch of muffins for breakfast has never been easier!
*This post uses gifted product from Sutter Buttes Olive Oil Company. As always, all opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.
Why hello there! It’s been a while since you’ve heard from me twice in one week! But I have good reason this week. It’s #muffinweek2018, and I have another muffin recipe that’s just begging to be shared!
If you caught my last post, you know I’m participating in Muffin Week, which has been organized by the lovely Madison at A Joyfully Mad Kitchen. She’s brought together a group of bloggers to share some delicious sweet, savoury, decadent and healthy muffin recipes. If you head on over to her blog, you will find links to all the recipes being shared this week.
A few months ago, I received some free products from Sutter Buttes Olive Oil Company, and one of them was a vanilla infused olive oil. I love to cook and bake with different infused oils, so I was pretty excited to test out this vanilla one. And since I had some fresh blueberries, I thought blueberry and vanilla would be the perfect pairing in a muffin.
If you’ve been following along on my Instagram stories over the past few weeks, you’ve already caught a glimpse of these Blueberry Vanilla Almond Overnight Oatmeal Muffins! I’ve been recipe testing like crazy, and I think I’ve made about 10 dozen muffins over the past few weeks!
Not that I’m complaining. The vanilla olive oil in these muffins creates the most addictively sweet smell throughout the house! I swear I went to work the other day and my clothes smelled like these muffins and I didn’t mind one bit!
Tips for making Blueberry Vanilla Almond Overnight Oatmeal Muffins
- By soaking your oats in almond milk overnight (and prepping a few other ingredients), making fresh muffins for breakfast takes very little time! But if you forget or don’t have time to soak your oats, letting them soak in almond milk for 30-60 minutes should do the trick.
- Speaking of oats, you can use rolled oats or steel-cut oats in this recipe. Just keep in mind that the steel-cut oats require a bit more time to soak, but the result is a deliciously nutty texture.
- If you can’t find vanilla infused olive oil, just use regular olive oil or extra virgin olive oil. Your muffins will still have a hint of vanilla from the tablespoon of vanilla extract in the mix.
If you make these muffins, I would love to know what you think in the comments below. And if you’re looking for more muffin recipes, you can always check out the following on Crumb Top Baking:
Blueberry Vanilla Almond Overnight Oatmeal Muffins
Blueberry Vanilla Almond Overnight Oatmeal Muffins are bursting with blueberries, sweet vanilla and crunchy almond slices! And with overnight oats as the base, whipping up a batch of fresh muffins for breakfast has never been easier!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus time for oats to soak)
- Yield: 12 muffins
- Category: Breakfast; Snacks
- 1 cup rolled oats (or steel-cut), quick cooking
- 1 cup unsweetened almond milk
- 1/4 cup vanilla infused olive oil
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup whole wheat flour
- 1/3 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- 1/2 cup sliced almond
- In a medium-sized bowl, combine the oats and almond milk and let sit covered in the fridge overnight (or at least 30-60 minutes until the oats have absorbed the milk).
- Once the oats are ready, pre-heat the oven to 425F and grease a 12-cup muffin pan (or line it with cupcake liners).
- Add the olive oil, vanilla extract and egg to the oat mixture and whisk until combined. Set aside.
- In a small bowl, stir together the flour, sugar, baking powder and salt.
- Add the dry ingredients to the oat mixture and stir until just combined. Don’t over mix. Gently stir in the blueberries and almonds.
- Using a spoon or cookie scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in a container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.
- You can use rolled oats or steel-cut oats in this recipe. The steel-cut oats require a bit more time to absorb the milk so they will need to soak a little longer than the rolled oats.
- If you can’t find vanilla infused olive oil, you can use regular olive oil or extra virgin olive oil.
- I like to use fresh blueberries in these muffins but you can also use frozen. Just make sure you don’t defrost them too long or they may get mushy and turn your muffin batter purple.
Keywords: blueberries, overnight oats, muffins