Lemon Blueberry Oatmeal Muffins
Bursting with zesty citrus flavor and juicy blueberries, these Lemon Blueberry Oatmeal Muffins are the ultimate combination of wholesome and indulgent. Made with old-fashioned rolled oats soaked in milk, these muffins boast a tender, moist texture that perfectly complements the tangy lemon zest and sweet blueberries in every bite. Easy to prepare in just 15 minutes, this recipe strikes the perfect balance of fluffy and hearty, thanks to a blend of all-purpose flour and a touch of vanilla for added depth. Ideal for breakfast, snack time, or a grab-and-go treat, these muffins are a delightful way to start your day. Plus, their golden tops and refreshing lemon aroma make them irresistible. With keywords like "lemon blueberry muffins," "oatmeal muffins," and "easy muffin recipes," these baked delights are bound to become your new favorite go-to!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 1 Zest of a lemon
- 2 tablespoons Fresh lemon juice
- 1 large Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a small bowl, combine the old-fashioned rolled oats and milk. Stir and let sit for 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly moist.
Add the soft oat mixture, egg, melted butter, vanilla extract, and fresh lemon juice to the sugar mixture. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the fresh blueberries gently to ensure they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.8 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
