Go Back
- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup packed brown sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk (or plant-based milk with 1 tablespoon vinegar) - 1/4 cup vegetable oil (or melted coconut oil) - 2 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 cup fresh blueberries (or frozen) - 1 teaspoon vanilla extract You can swap buttermilk with plant-based milk mixed with vinegar. This works well. If you don’t have vegetable oil, melted coconut oil is a good choice. For sweetness, you can use honey or maple syrup instead of brown sugar. If you want a gluten-free option, use gluten-free flour that can replace whole wheat flour. Each muffin has about 160 calories. They contain 4 grams of protein and 3 grams of fiber. With 7 grams of sugar, they are a treat that won’t spike your blood sugar too much. The muffins also provide a good source of vitamins from blueberries and lemon. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key to getting the muffins just right. Next, grab a muffin tin. You can line it with paper liners or grease it lightly with cooking spray or oil. Both methods work well. In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they blend well. This mix gives your muffins a great base. In another bowl, whisk together the buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Make sure this mixture is smooth. This is where the flavor starts to build. Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon. Mix just until combined. It’s okay if there are small lumps. Overmixing can make the muffins tough. Carefully fold in the fresh blueberries. Make sure they spread evenly in the batter. Avoid crushing them, as you want those juicy bursts of flavor in each muffin! Use a spoon or ice cream scoop to fill each muffin cup about three-quarters full. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center; it should come out clean. Once baked, let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack. Let them cool completely before you enjoy them. To make your muffins soft and fluffy, do not overmix the batter. When you combine the wet and dry ingredients, stir gently. You want to mix just until the flour disappears. A few lumps are okay. This method keeps the muffins light. For a great rise, use fresh baking powder. Always check the expiration date on your baking soda too. When adding blueberries, be gentle. Use a spatula to fold them in. This keeps the berries whole and juicy. If you crush the berries, your muffins may turn blue. Try to evenly distribute them throughout the batter. If you use frozen blueberries, do not thaw them first. This helps prevent extra moisture in the batter. To keep your muffins fresh, store them in an airtight container. They stay good for about three days at room temperature. If you want them to last longer, freeze them. Just wrap each muffin in plastic wrap. Place them in a freezer bag, and they can last up to three months. When you’re ready to eat, thaw at room temperature or warm in the oven. Pro Tips Use Fresh Ingredients: Always opt for fresh blueberries when in season for the best flavor and texture. Don't Overmix: Mix the batter until just combined to ensure your muffins remain light and fluffy. Experiment with Add-ins: Feel free to add nuts or seeds for extra crunch and nutrition. Storage Tips: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer shelf life. {{image_4}} You can mix up the fruits in these muffins. Try adding raspberries, strawberries, or blackberries. Each fruit brings a unique taste. For a tropical twist, add chopped mango or pineapple. Just remember to keep the amount similar to the blueberries. Use one cup of any fruit you choose. Switching flours can change the muffins' texture and taste. You can use almond flour or oat flour. These flours are gluten-free and give a nice flavor. If you want a sweeter muffin, try using maple syrup or honey instead of brown sugar. Use about half the amount since these sweeteners are stronger. If you need gluten-free muffins, switch the whole wheat flour with a gluten-free blend. Many brands offer good mixes that work well in baking. You can also use rolled oats labeled gluten-free. This way, everyone can enjoy these tasty muffins without worry. To keep your Lemon Blueberry Oatmeal Muffins fresh, place them in an airtight container. This will help maintain their moisture and flavor. You can store them at room temperature for about three days. If you want to keep them longer, the fridge is a good option. Just make sure to wrap them tightly in plastic wrap. Freezing these muffins is easy and smart. Let the muffins cool completely first. Then, wrap each muffin in plastic wrap. After that, place them in a freezer bag. They can last up to three months in the freezer. When you're ready to enjoy, just take one out and let it thaw at room temperature. Reheating muffins is simple! You can use a microwave or an oven. For the microwave, heat each muffin for about 15-20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5-10 minutes. This will bring back their fresh taste and soft texture. Enjoy your muffins warm! Yes, you can use frozen blueberries. They are easy to find and work well. Frozen blueberries do not need thawing. Just fold them into the batter straight from the freezer. This keeps them from staining the batter too much. If you do not have buttermilk, mix 1 cup of plant-based milk with 1 tablespoon of vinegar. Let it sit for 5 minutes. This will create a similar tangy flavor and texture. To make these muffins vegan, use the plant-based milk and vinegar mix for buttermilk. Replace the eggs with flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. These muffins can last up to 4 days at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for about a week. Absolutely! You can make mini muffins by using a mini muffin tin. Fill each cup about halfway. Bake them for 10-12 minutes. Keep an eye on them to avoid overbaking. Lemon pairs well with many flavors. Try adding poppy seeds for a classic twist. You can also mix in coconut or almond extract for a unique taste. Fresh herbs like basil or thyme can add a fresh note. This blog post covered all you need to make lemon blueberry oatmeal muffins. We went through ingredients, step-by-step instructions, and helpful tips to ensure great results. You also learned about storage and fun variations. With these ideas, you can enjoy muffins that fit your taste. Baking can be fun and easy. Trust your skills and get started in the kitchen. You will love the results!

Lemon Blueberry Oatmeal Muffins

Delicious and healthy muffins made with oats, blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or substitute with plant-based milk mixed with 1 tablespoon vinegar)
  • 1/4 cup vegetable oil (or opt for melted coconut oil)
  • 2 large eggs
  • 1 unit Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries (or frozen, if out of season)
  • 1 teaspoon vanilla extract

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either lining it with paper liners or lightly greasing it with cooking spray or oil.
  • In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Use a whisk to mix these dry ingredients together until they are well incorporated.
  • In another bowl, whisk together the buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and homogenous.
  • Pour the wet mixture into the bowl containing the dry ingredients. Gently stir with a spatula or wooden spoon until the ingredients are just combined. Be mindful not to overmix—the batter should still have some small lumps.
  • Carefully fold the fresh blueberries into the batter, making sure they are evenly distributed without crushing them.
  • Using a spoon or ice cream scoop, evenly fill each muffin cup about three-quarters of the way full with the batter.
  • Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are done.
  • Once baked, let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely before serving.

Notes

For an extra touch, serve the muffins warm or at room temperature. Dust the tops lightly with powdered sugar for a beautiful finish, and consider adding a side of smooth lemon curd or a dollop of Greek yogurt to enhance the experience!
Keyword blueberry, breakfast, lemon, muffins, oatmeal