Lemon Blueberry Oatmeal Muffins

Discover a delightful twist on traditional muffins with our Lemon Blueberry Oatmeal Muffins, packed with whole grains and bursting with fresh blueberries and zesty lemon flavor. Perfect for a healthy breakfast or snack.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 12

Ingredients

1 1/2 cups all-purpose flour

1 cup rolled oats

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh blueberries

1/2 cup milk

1/4 cup lemon juice

1/4 cup unsalted butter, melted

1 large egg

1 tbsp lemon zest

1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.

3. Gently fold in the blueberries, ensuring they are coated in the dry mixture.

4. In another bowl, combine the milk, lemon juice, melted butter, egg, lemon zest, and vanilla extract.

5. Pour the wet ingredients into the dry ingredients and mix until just combined.

6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, place muffins in a microwave for 15-20 seconds or warm in a preheated oven at 300°F (150°C) for 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.