Take your fresh baked muffin experience to the next level by combining blueberry and lemon with whole grain oats. Not only are you in for a healthy treat, but the blended blueberry lemon quick bread is hearty, fulfilling and satisfies basic sweet tooth cravings.
Plain oatmeal tends to get boring after a while, so incorporate whole grain oats in your diet and fancy up your tastebuds with healthy oatmeal muffins. Each tasty recipe is guaranteed to satisfy your personal cravings.
Enjoy fresh baked combinations like maple brown sugar oatmeal muffins or vegan banana oatmeal muffins. Oats have a variety of uses, and these quick breads pack a flavorful punch!
This nutritious blueberry lemon oatmeal muffin is perfect because…
- Requires only 10 minutes to prepare.
- Healthy meal packed with plant based protein, soluble and insoluble fiber and also include essential vitamins, minerals and antioxidants.
- Perfect blend of citrusy sweetness and hearty oats.
- Blueberries, lemon juice and a wholesome oatmeal base, tastes just like you blended up a slice of blueberry pie!
There are a number of health benefits from eating oats, while blueberries and lemon also offer up superfood nourishment of their own. This wholesome meal is packed with balanced nutrition.
Fall in love with breakfast all over again when you take a bite of a blueberry lemon oatmeal muffin. The mouth watering combination of citrusy sweetness is not overpowering, and it aligns perfectly with the hearty whole grain oats.
Meal prep the lemon and blueberry oatmeal muffins for a quick grab and go the next day. Oats are a powerful superfood that is great for breakfast, and also works well for an afternoon snack when you’re looking for a quick energy boost.
How to make blueberry lemon oatmeal muffins?
Not only is this recipe heathy, tasty and fulfilling, but it also covers a wide range of nutritional basics. The sweet and zesty muffin recipe only requires a few minutes to prepare, and bake for meal prepared with wholesome goodness.
Blueberry Lemon Oatmeal Muffin Ingredients:
- Almond milk
- Old-fashioned rolled oats
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Lemon juice
- Lemon zest
- Vanilla extract
In a small bowl, combine the almond milk and oats. Set aside for 20 minutes so the oats soak up some moisture. This is a very important step to the recipe!
Melt the butter so it has time to cool.
Preheat oven to 425°F. Prepare a 12-count muffin pan with nonstick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a medium bowl, whisk together the honey, egg, lemon juice, lemon zest, melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir a few times. Then, add the almond milk, soaked oats and blueberries.
Gently fold everything together until just combined. It’s important to not over mix.
Spoon the batter into the prepared muffin pan. Top with a few rolled oats and a light sprinkle of raw sugar.
Bake for 5 minutes at 425°F.
Then, reduce the oven temperature to 350°F and bake for an extra 15 minutes.
Check by inserting a toothpick into the center of the muffin and see if it comes out clean.
Allow the muffins to cool in the muffin pan for 5 minutes, then transfer to a wire rack to completely cool.
Blueberry Lemon Oatmeal Muffin Tips
Enjoy a hearty dose of nutrition in this heathy blueberry lemon oatmeal muffin. The quick bread mixture takes the sweetness of blueberries and citrus flavor of fresh squeezed lemon. Here are a few tips improve your muffin and keep it tasting fresh every time you take a bite.
- Blueberries: Fresh or frozen blueberries add sweetness that is simply irresistible. Opting for frozen fruits eliminates the need to find fresh berries. Furthermore, frozen blueberries are generally cheaper and are available year round. There is no need to defrost frozen blueberries, use as is.
- Lemon: Use the zest and juice from the lemon. Zest gives lemon essence with natural sweetness, while the juice provides increased freshness.
- Liquid: I tested the blueberry muffins with unsweetened almond milk, but any type of milk, dairy or dairy-free can also work well.
- Oil: Consider using canola, ghee or melted coconut oil if you are looking for a alternative to the butter. The taste will change, and I prefer the buttery rich flavor.
- Oats: Rolled oats were used in this recipe and require the allotted 20 minutes of soaking time. If using quick oats, anticipate the soaking time to be significantly reduced, maybe around 5 minutes for a short soak.
- Gluten free: For best taste and texture, I recommend all-purpose flour. Let me know if you use gluten free oats and substitute the wheat for a gluten-free flour, I would love to know how it turned out.
- Sweetness: Adjust the level of sweetness to suit your desire. The honey can be substituted for sweetener alternatives such as maple syrup, coconut sugar, brown sugar or stevia.
- Consistency: The recipe is moister than others, which is great because this helps to avoid having dry muffins. It’s best to steer clear of using a muffin liner because the muffin sticks to the paper. Bake the muffin in a nonstick pan without a liner, this results in a crispy top and sides with a moist center.
- High heat: The high heat will force the muffin to spring up quickly, then the inside of the muffin will bake. The results are a muffin that are nice and tall with a moist center.
- Make ahead: Meal prep ahead of time for a tasty breakfast on the run or midday snack. Reheat the muffin in the microwave for a minute or in a hot oven for 10 minutes.
- Storage: To maintain freshness, store the oatmeal muffin in an airtight container for up to 3 days, or in the freezer for up to 3 months. Thaw the frozen muffin in the fridge overnight and bring to room temp before eating.
NEED MORE OATMEAL MUFFIN RECIPE IDEAS? TRY THESE:
These blueberry lemon oatmeal muffins are healthy, simple, and fulfilling. Made with blueberries, oats, and fresh lemon, you can feel good about eating one, two or even three!
- 1 cup unsweetened almond milk
- 1 cup old-fashioned rolled oats
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup honey
- 1 large egg, room temperature
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- Combine almond milk and oats and let sit for 20 minutes so the oats soak up some moisture.
This step is crucial to the recipe!
- Preheat oven to 425°F. Prepare a 12-count muffin pan with nonstick spray.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the melted butter, honey, egg, lemon juice, lemon zest and vanilla extract.
- Pour the wet ingredients into the dry ingredients, use a rubber spatula to stir a few times.
Then, fold in the soaked oats, almond milk and blueberries just until combined.
- Spoon the batter into the prepared muffin pan, fill all the way to the top.
- Top with a sprinkle of rolled oats and coconut sugar.
- Bake for 5 minutes at 425°F.
Then, reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
The total bake time is about 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to fully cool.
Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 190mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 3g