Lemon Blueberry Oatmeal Muffins

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 12
★★★★★
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These Lemon Blueberry Oatmeal Muffins are a delightful way to start your day. With a burst of tangy lemon and sweet blueberries, they're a refreshing twist on the classic muffin. Perfect for breakfast or a snack, these muffins are sure to brighten your morning routine.

Ingredients for Lemon Blueberry Oatmeal Muffins

All-purpose flour forms the base of our muffins, giving them structure. Rolled oats add a hearty texture and a touch of nuttiness. Granulated sugar sweetens the muffins, but not overwhelmingly so. Baking powder and baking soda work together to give the muffins their fluffy rise. A pinch of salt enhances all the flavors. Fresh blueberries are the stars, providing bursts of juicy sweetness. Milk adds moisture, while lemon juice and lemon zest infuse a refreshing citrusy zing. Unsalted butter adds richness, and a large egg helps bind everything together. Finally, vanilla extract rounds out the flavor profile with its warm aroma.

Tips & Tricks

  • Use fresh blueberries for the best flavor and texture. Frozen can work in a pinch, but they might bleed into the batter.
  • Room temperature ingredients mix more evenly, so let your milk and egg sit out for a bit before starting.
  • If you like a bit more lemon flavor, consider adding an extra tablespoon of lemon zest.

Serving Suggestions

Pair these muffins with a dollop of Greek yogurt and a drizzle of honey for a wholesome breakfast. For a light afternoon snack, enjoy them with a cup of herbal tea. They're also a hit at brunch gatherings, especially when served alongside a savory quiche.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may be denser. You might want to use a mix of whole wheat and all-purpose flour for a lighter texture.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would add a nice crunch to these muffins.

Lemon Blueberry Oatmeal Muffins Recipe Walkthrough

First things first, preheat your oven to 375°F (190°C). Trust me, having the oven ready is crucial. Grab a muffin tin and line it with paper liners. This makes cleanup a breeze and keeps your muffins from sticking.

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt. Once that's mixed, gently fold in the blueberries. Coating them in the dry mixture helps prevent them from sinking to the bottom of the muffins.

In another bowl, whisk together the milk, lemon juice, melted butter, egg, lemon zest, and vanilla extract. Pour these wet ingredients into the dry mixture and mix until just combined. You want a lumpy batter, but don't overmix, as this could make the muffins tough.

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Pop the tray in the oven and bake for 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents sogginess from the steam.

Why You'll Love This Recipe

  • Easy to make with simple, everyday ingredients.
  • A delightful combination of tangy lemon and sweet blueberries.
  • Wholesome oats add texture and nutritional value.
  • Perfect for meal prep, they freeze beautifully.

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

Step-by-step 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.

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