Description
Follow this recipe to make soft, fluffy blueberry oatmeal muffins that are healthy and packed with juicy berries and a hint of lemon flavor.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup milk (dairy or non-dairy)
- 1/2 cup plain Greek yogurt
- 1/4 cup melted coconut oil or vegetable oil
- 1/2 cup pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, combine the rolled oats, flour, baking soda, baking powder, salt, and cinnamon. Whisk these dry ingredients together.
- In a separate medium bowl, whisk together the milk, Greek yogurt, oil, maple syrup, egg, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra tender muffins, toss the blueberries lightly in one tablespoon of the flour mixture before folding them into the batter.
- You can substitute almond flour for half of the all-purpose flour for a nuttier texture.
- These muffins freeze well; cool them completely, place them in an airtight container, and freeze for up to three months.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 25