Blueberry Lemon Oat Muffins
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!
Tell Us About This Blueberry Lemon Oat Muffin Recipe
- THIS RECIPE: This recipe for blueberry muffins caught my eye in a health magazine, and they looked and sounded 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.
- LEMON GLAZE: The original recipe calls for a lemon crumble on top, but I opted for a simple lemon glaze instead.
Best of all, one muffin is only 209 calories! So, you can have a second one, quilt-free.
Each bite offers a fresh flavor of blueberries with a subtle flavor of lemon throughout. So yummy! 🙂
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.
List of Ingredients:
(*Our full recipe card is located below!)
- 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
Quick Directions for These Muffins:
1. Preheat oven to 375 degrees F (190.6C). Arrange the racks in the oven to have one 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.
4. Divide the mixture into 12 muffin paper liners.
5. Then TURN DOWN the oven temperature to 350 degrees F (176.7C). (see my notes below)…
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), 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.
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. 🙂
If you love baking healthy muffins, then try these!
- Death by Chocolate Zucchini Muffins
- Lemon Zucchini Poppy Seed Muffins
- Cinnamon Sweet Potato Muffins
- Paleo Banana Chocolate Chip Muffins
More Blueberry and Lemon treats…
- Light & Fluffy Lemon Blueberry Waffles
- Lemon Blueberry Crumble Bars
- Lemon Ricotta Silver Dollar Pancakes
- Blueberry Crumble Pie
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!
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) 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 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
- Preheat oven to 375 degrees F (190.6C). Arrange the racks in the oven to have at least one in the center.
- 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.
- Next, whisk in vanilla, milk, baking powder, baking soda, and salt. Then whisk in the lemon zest and lemon juice.
- Whisk in the flour, one cup at a time.
- Use a wooden spoon and stir in the old-fashioned oats, and finally the blueberries.
- Divide and pour the mixture into 12 muffins paper liners. Then TURN DOWN the oven temperature to 350 degrees F (176.7C).
- 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.
- 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:
- In a small mixing bowl, blend powdered sugar with lemon juice. Adjust for the consistency and thickness to your preference.
- 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 servingAmount Per Serving: Calories: 209Total Fat: 7.6gCarbohydrates: 31.2gFiber: 1.5gSugar: 11.7gProtein: 4.2g
Happy and Healthy Baking! 🙂
Thanks for stopping by!
xo Anna and Liz
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I love the addition of oats in these muffins, which makes them even more breakfasty-y! Can’t wait to give these a try!
These are truly terrific! I have made them 3x already. Everyone loves them… enjoy!
Made them gluten free. Excellent. Thanks for another great recipe. 👍🏻
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! 🙂
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.
Lol, Jeff! You send us the sweetest and funniest comments. Thanks so much! 🙂
Great looking breakfast muffin that is low in calories is a sure winner.
Thanks so much, Bernadette. These are truly worth making! … enjoy!