Oatmeal Blueberry Lemon Muffins
Brighten up your mornings with these Oatmeal Blueberry Lemon Muffins—an irresistible combination of wholesome oats, juicy blueberries, and zesty lemon. These easy-to-make muffins are soft, moist, and packed with flavor, thanks to the infusion of fresh lemon juice, aromatic zest, and the natural sweetness of blueberries. The rolled oats, soaked in milk, add a hearty texture and boost their nutritional value, while a touch of brown sugar delivers a subtle caramelized richness. Perfect for breakfast, brunch, or a quick snack, these muffins are ready in just 35 minutes and make a batch of 12. Whether served warm from the oven or enjoyed on the go, these bakery-style treats strike the perfect balance between indulgence and nourishment.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Milk
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.25 cup Unsalted butter, melted and cooled
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 cup Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a medium bowl, combine the rolled oats and milk. Let them soak for 10 minutes while you prepare the other ingredients.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, mix the granulated sugar, brown sugar, melted butter, egg, vanilla extract, lemon juice, and lemon zest until well combined.
Add the soaked oats and milk mixture to the wet ingredients and stir to combine.
Gradually fold the wet ingredients into the dry ingredients, mixing just until the batter comes together. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 85 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.
