Blueberry Lemon Oat Muffins

ByAnna + Liz Published Updated
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Blueberry Lemon Oat Muffins are packed with fresh blueberries and zesty lemon flavor! These delightful muffins feature an abundance of blueberries, lemon zest, lemon juice, and quick oats. They are topped with a simple lemon glaze that adds just the right amount of sweetness. Fluffy, not overly sweet, and bursting with berry goodness!

Blueberry lemon muffins inside a muffin pan with fresh blueberries in the center.

Tell Us About This Blueberry Lemon Oat Muffin Recipe

  • RECIPE: This recipe for blueberry muffins caught my eye in a health magazine, and they looked and sounded really good.
  • FRESH BLUEBERRIES: There are almost 2 cups of fresh blueberries in this recipe, making them amazingly flavorful and delicious.  
  • OATS: There are also some Old Fashioned Oats as one of the ingredients in this recipe, giving them more fiber.
  • LEMON GLAZE: The original recipe calls for a lemon crumble on top, but I opted for a simple lemon glaze instead. 

Each bite offers a fresh flavor of blueberries with a subtle flavor of lemon throughout.  So yummy! 🙂

Best of all, one muffin is only 209 calories.  So, you can have a second one, quilt-free! 

Fully baked blueberry lemon muffins resting and cooling on wire rack.

Recipe Tips for Success

  • Do not over-bake them, or they will turn out dry. So keep an eye on them after 20 minutes in the oven. All ovens vary; the baking time is an estimate.
  • These muffins are not overly sweet, but loaded with enough blueberries, and the crumble and/or lemon icing (whichever one you choose) will give the additional sweetness needed.

How to Make These Blueberry Lemon Oat Muffins?

To make these muffins, you will need a few pantry ingredients, including fresh blueberries and old-fashioned oats. Plus, a 12-cup muffin pan to bake them.

Ingredients You Will Need:

  • olive oil
  • eggs
  • light brown sugar, or coconut sugar
  • pure vanilla extract
  • milk, or any non-dairy milk
  • baking soda and baking powder
  • salt
  • lemon juice and lemon zest
  • all-purpose flour, or gluten-free flour
  • Quick 1-minute oats (I used Quaker Old Fashioned Oats)
  • fresh blueberries
  • powdered sugar, for the glaze

Directions To Make Blueberry Lemon Oat Muffins:

As a reminder, our full recipe card is located at the bottom. But first, let’s run through our easy-to-follow steps so you can understand what’s involved before you begin.

1.  Preheat oven to 375 degrees F (190.6C).  Arrange the racks in the oven so that one is in the center.

2.  In one large mixing bowl, beat or whisk oil, eggs, and sugar until the sugar is creamy smooth and not lumpy.  Then whisk in vanilla, milk, baking powder, baking soda, salt, lemon zest, and lemon juice. 

3.  Whisk in the flour, one cup at a time. Use a wooden spoon or spatula to stir in the old-fashioned oats, and then the blueberries.

Mixing blueberries into the batter in a mixing bowl.

4.  Divide the mixture into 12-muffin paper liners.   

5.  Then TURN DOWN the oven temperature to 350 degrees F (176.7°C).  (see my notes below)…

Batter of the muffins in the muffin pan and then baked.

6.  BAKE on the center rack (at 350 degrees), for 25 to 30 minutes.  Remove from the oven and allow them to cool on a wire rack.  Store in a sealed container. 

How to get Higher Tops on these muffins?

  • For higher tops with these muffins, it’s best to preheat your oven to 375 degrees F (190.6C °C), while whipping up the batter for them.
  • Then, reduce the oven temperature to 350 degrees F (176.7 °C) before you bake them. 
  • Next, place the muffin pan on the center rack in your oven.  This will give them an extra jump-start to make them bake higher in appearance. 

What’s the difference between a Muffin and a Cupcake?

  • Muffin: is considered a breakfast item, like a mini quick bread and it’s usually topped with a crumble.  It can be simple or made with additional ingredients, such as fruits, nuts, and even vegetables. 
  • The Cupcake: is considered a dessert. It is a “mini cake” usually topped with a sweet frosting.  

Storing and Freezing

Muffins can be stored at room temperature, lightly covered, or kept in a cake plate with glass cover. These muffins are easy to freeze, too. Be sure they cool completely before storing and freezing. Transfer the muffins in an air-tight container, then freeze. They will stay fresh for up to 2 months. Then allow them to thaw on your counter before serving them.

A blueberry muffin placed on a white napkin topped with white glaze.

A Delicious Morning Treat

These blueberry lemon oat muffins turned out good, to say the least! They are moist, fluffy, and delicious!  You may remember or have even tried some of these recipes, our Lemon Blueberry Crumble Bars, and our Light & Fluffy Lemon Blueberry Waffles.  These two are also hard to resist.  🙂

Try this recipe and enjoy!

Don’t forget! If you make these delicious Blueberry Lemon Oat Muffins, let us know and leave a comment and a star rating below.  We’d love to hear from you. And thank you!

More Healthy Muffins

Blueberry and Lemon Treats

Blueberry lemon muffins inside a muffin pan with fresh blueberries in the center.

Blueberry Lemon Oat Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes

Blueberry Lemon Oat Muffins are bursting with fresh blueberries and lemon flavor! These delicious muffins are loaded with fresh blueberries, lemon zest, lemon juice, and quick oats. Then topped with a lemon glaze makes them amazingly flavorful!

Ingredients

  • 1/3 cup (71.7g) canola oil, or olive oil
  • 2 large eggs
  • 3/4 cup (150g) packed light brown sugar, or coconut sugar
  • 1 tsp. pure vanilla extract
  • 1/2 cup (123g) of milk, or non-dairy milk
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest
  • 1/2 tsp salt
  • 2 cups (272g) of all-purpose flour, or gluten-free
  • 1/2 cup (45g) quick 1-minutes oats ( I used Quaker Old Fashioned Oats)
  • 1 + 3/4 cups (332g) fresh blueberries

For the Lemon Glaze:

  • 1 cup (125g) powdered sugar
  • 1 tsp. lemon juice, or more if needed

Optional: For Lemon Crumble Topping:

  • 1/2 cup (68g) flour
  • 1/2 cup (100g) brown sugar
  • 1 Tbsp. lemon zest
  • 1 tsp. cinnamon
  • 4 Tbsp. (57g) cold butter - sliced into pieces

Instructions

  1. Preheat oven to 375 degrees F (190.6C). Arrange the racks in the oven to have at least one in the center.
  2. In a large mixing bowl, beat or whisk oil, eggs, and sugar until the sugar is creamy smooth, and not lumpy. Whisk or beat for about 2 minutes.
  3. Next, whisk in vanilla, milk, baking powder, baking soda, and salt. Then whisk in the lemon zest and lemon juice.
  4. Whisk in the flour, one cup at a time.
  5. Use a wooden spoon and stir in the old-fashioned oats, and finally the blueberries.
  6. Divide and pour the mixture into 12 muffins paper liners. Then TURN DOWN the oven temperature to 350 degrees F (176.7C).
  7. BAKE on the center rack (at 350 degrees), for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  8. Remove from oven and set them aside for about 10 minutes. Remove and allow them to cool on a wire rack.

Directions for Lemon Glaze:

  1. In a small mixing bowl, blend powdered sugar with lemon juice. Adjust for the consistency and thickness to your preference.
  2. Drizzle over each muffin with either a fork or teaspoon.


Optional: Directions for Lemon Crumble Topping:

1. In a mixing bowl, combine flour, brown sugar, lemon zest, cinnamon.

2. Cut the butter into the mixture until it forms a crumble.

3. Sprinkle some crumble on top of each muffin before they bake. Follow the baking directions above.

Notes

These muffins will stay fresh for up to 3 days, at room temperature if stored properly in a sealed container. They will freeze well for up to 2 weeks.

Nutrition Information:
Yield: 12 servings Serving Size: 1 serving
Amount Per Serving: Calories: 209Total Fat: 7.6gCarbohydrates: 31.2gFiber: 1.5gSugar: 11.7gProtein: 4.2g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

© 2 sisters recipes
Cuisine: American / Category: Breakfast Breads and Lattes

Happy and Healthy Baking!  🙂

Thanks for stopping by!  

 xo Anna and Liz

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8 Comments

  1. I love the addition of oats in these muffins, which makes them even more breakfasty-y! Can’t wait to give these a try!

    Reply

    1. These are truly terrific! I have made them 3x already. Everyone loves them… enjoy!

      Reply

    1. So glad to hear, Denise! I’ve made them 3x already, we love them! Thanks for stopping by and leaving a sweet comment. It helps everyone who reads them! 🙂

      Reply

  3. These muffins have four of my favorite things: lemon, blueberries, lemon and blueberry together, and oats! Well, five I guess – because I also love muffins.

    Reply

    1. Lol, Jeff! You send us the sweetest and funniest comments. Thanks so much! 🙂

      Reply