Kashi Vanilla Blueberry Muffins

Kashi Vanilla Blueberry Muffins


  • 4 packets Kashi Creamy Vanilla Cereal
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/4 cup almond breeze
  • 1 tablespoon lemon juice
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups(210 grams) blueberries
The Set Up

In a cup, let the almond breeze and lemon juice stand for 5 minutes. In a large bowl, combine the oatmeal packets, flour, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together the eggs, vanilla, oil, and sour milk. Make a well in the center of the dry ingredients and slowly incorporate the egg mixture. Fold in the blueberries and mix until it reaches a lumpy batter. Line 12 muffin tins and pour equal amounts of batter into each one(it should fill up to the rim). Bake for 20 minutes or until tops are golden and springy.

Blueberry Mixing

I’ve got to say, these muffins are amazing. You would never know they’re at all healthy with the soft, cupcake-like bread and the generous mix of blueberries. They have a strong vanilla flavor that ties in with the blueberries well. And the best part about these muffins is the oatmeal shortcut adds all the flavor and health benefits for you.

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One Response to “Kashi Vanilla Blueberry Muffins”

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These sound/look incredible! I love Kashi too, so I need to make these soon!

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