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 simple lemon glaze to add the perfect sweetness to them. Fluffy, not-too-sweet, and berry-delicious!
These muffins caught my eye in a health magazine, and they looked and sounded really good.
There are almost 2 cups of fresh blueberries in this recipe, making them so amazingly flavorful and delicious.
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.
I haven’t made muffins in a while and lemon and blueberry seem to be the perfect combination. And, I’m so glad I tried this recipe.
These blueberry lemon oat muffins turned out really good, to say the least! They are moist, fluffy, and totally delicious!
You may remember or 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. 🙂
How to Make these Muffins…
Ingredients Needed for Blueberry Lemon Oat Muffins:
canola oil, or olive oil
light brown sugar, or coconut sugar
pure vanilla extract
milk, or non-dairy milk
baking soda, baking powder, and salt
lemon juice and lemon zest
all-purpose flour, or gluten-free flour
quick 1-minutes oats (I used Quaker Old Fashioned Oats)
powdered sugar, for the glaze
Directions: (full recipe card below)
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, and 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 muffins 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 oven and allow them to cool on a wire rack. Store in a sealed container.
What’s the difference between a muffin and a cupcake?
A 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.
Whereas a cupcake is considered a dessert. Basically, it is a “mini cake” usually topped with a sweet frosting.
Tips on how to get a higher top with 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 down 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.
If you love baking healthy muffins, then try these!
- 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
- 1/2 tsp salt
- 2 Tbsp. lemon juice
- 2 Tbsp. lemon zest
- 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
- 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.
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.
Amount Per Serving: Calories: 209Total Fat: 7.6gCarbohydrates: 31.2gProtein: 4.2g
Finally, a few more Blueberry and Lemon treats…
|Serving size: 1 muffin|
|Amount per serving|
|% Daily Value*|
|Total Fat 7.6g||10%|
|Saturated Fat 0.9g||5%|
|Total Carbohydrate 31.2g||11%|
|Dietary Fiber 1.5g||5%|
|Total Sugars 11.7g|
|Vitamin D 3mcg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|