Lemon Blueberry Oatmeal Muffins
Bright and flavorful Lemon Blueberry Oatmeal Muffins combine tangy lemon, sweet blueberries, and hearty oats, perfect for a wholesome breakfast or snack that energizes your day.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Line 12 medium muffin cups with paper liners or spray the bottoms with cooking spray.
- In a small bowl, combine 2 tablespoons of quick oats and 2 tablespoons of sugar for the topping, and mix well. Set aside.
- In a large bowl, whisk together all-purpose flour, quick or old fashioned oats, granulated sugar, baking powder, baking soda, and salt if using.
- In another bowl, mix the plain nonfat yogurt, lightly beaten egg and egg white, lemon juice, vegetable oil, and grated lemon peel until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold in blueberries if desired.
- Divide the batter evenly among the muffin cups.
- Sprinkle the oat and sugar topping over each muffin.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the pan.
Tips & Substitutions
For extra moisture, consider adding a mashed banana or applesauce to the batter. If you don’t have plain yogurt, sour cream or buttermilk can be used as a substitute. For a touch of sweetness, try adding a handful of chopped nuts or a sprinkle of cinnamon. Ensure your baking powder is fresh for optimal rise, and consider using frozen blueberries if fresh ones aren't available.
Serving Suggestions
These Lemon Blueberry Oatmeal Muffins are delicious on their own or served warm with a pat of butter. They pair beautifully with a cup of tea or coffee, making them a perfect breakfast or snack. For a complete meal, serve alongside a fresh fruit salad or a smoothie. They are also great for brunch, especially when served with our favorite crunchy cookies for dessert.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months. To reheat, warm in the microwave for about 15-20 seconds or in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Blueberry Oatmeal Muffins contains roughly 147 calories, with 1g protein, 16g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 836mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe! Just fold them into the batter while still frozen to prevent them from bleeding into the batter. This ensures that your muffins maintain their lovely lemon-blueberry flavor without becoming discolored.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum. Also, check that your baking powder is gluten-free. The muffins may have a slightly different texture, but they will still be delicious!
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to half without greatly affecting the texture or flavor of the muffins. Consider using a sugar substitute like honey or maple syrup for added moisture. Keep in mind that reducing sugar may result in less sweetness, so taste the batter before baking if you prefer a sweeter muffin.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).