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Lemon Blueberry Oat Muffins

Lemon Blueberry Oat Muffins
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Lemon Blueberry Oat Muffins combine the bright zest of lemon, juicy blueberries, and wholesome oats to create a moist, tender, and flavorful treat perfect for breakfast or a snack. Easy to prepare with simple ingredients, these muffins offer a delightful balance of sweet and tangy flavors alongside a hearty texture that keeps you satisfied.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs (or flaxseed meal equivalent for vegan)
  • ½ cup brown sugar (or honey/maple syrup for natural sweetness)
  • ⅓ cup melted butter or oil
  • 1 cup milk or buttermilk (or plant-based milk for dairy-free)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Fruit

  • 1 cup fresh or frozen blueberries (if frozen, toss with flour before adding)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, combine rolled oats, all-purpose flour (or gluten-free blend), baking powder, baking soda, and salt. Mix well to ensure even distribution for a uniform rise and texture.
  2. Mix Wet Ingredients: In another bowl, whisk together the eggs (or flaxseed substitute), melted butter or oil, brown sugar (or natural sweetener), vanilla extract, lemon zest, lemon juice, and milk or plant-based milk until fully combined, creating a vibrant, moist mixture.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender and light.
  4. Fold in Blueberries: Carefully fold in the fresh or floured frozen blueberries, ensuring they are evenly dispersed without bursting, to create luscious pockets of fruity goodness.
  5. Bake the Muffins: Divide the batter evenly into a greased or lined muffin tin. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before serving.

Notes

  • Use fresh or frozen blueberries; toss frozen blueberries with flour to prevent them from sinking.
  • Do not overmix batter to keep muffins light and tender.
  • Use spoon and level method for measuring oats and flour for consistent results.
  • Bring eggs, milk, and butter to room temperature for better mixing.
  • Zest lemon before juicing to avoid bitterness and make zesting easier.
  • To make vegan, replace eggs with flaxseed meal and use plant-based milk and oil.
  • For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Add chopped nuts like almonds or walnuts for extra crunch and nutrition.
  • Drizzle with lemon glaze or sprinkle with powdered sugar for garnish.
  • Store muffins in an airtight container at room temperature up to 3 days or freeze wrapped for up to 3 months.
  • Reheat muffins in microwave 15-20 seconds or in oven at 350°F (175°C) for 5 minutes for freshness.

Nutrition

Keywords: lemon blueberry oat muffins, healthy muffins, gluten free, vegan option, breakfast muffins, snack muffins

Find it online: https://gourmetglazing.com/lemon-blueberry-oat-muffins/