Blueberry Lemon Oatmeal Muffins
Tender, hearty breakfast muffins loaded with juicy blueberries, rolled oats, and bright lemon zest.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 7
- Cuisine: American
- Difficulty: Easy
- Cost: $1.11/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Low-Sodium
- Low-Calorie
Tags
- bake
- kid-friendly
- crowd-pleaser
- comfort food
- fresh
- budget-friendly
- sweet
- rich
Ingredients
- 2 cup rolled oats (old fashioned)
- 1.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 2 eggs (large)
- 1 cup whole milk
- 0.33 cup unsalted butter (melted)
- 1 tablespoon lemon zest (finely grated)
- 1.5 cup blueberries (fresh)
Instructions
- Preheat the oven to 375 degrees F and line a 14-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a large bowl, whisk together 2 cups rolled oats, 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate medium bowl, whisk 2 eggs, 1 cup whole milk, 1/3 cup melted unsalted butter, and 1 tablespoon lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in 1 1/2 cups blueberries.
- Divide batter evenly across the muffin cups and bake for 18 to 20 minutes until tops are lightly golden and a toothpick inserted into the center comes out clean.
Notes
Store in an airtight container for up to 4 days or freeze individually wrapped for up to 2 months.
Nutrition (per serving)
- Calories: 369
- Protein: 8.6 g
- Carbohydrates: 55.7 g
- Fat: 12.3 g
- Fiber: 4.1 g
- Sodium: 338 mg
- Saturated Fat: 6.3 g
- Sugar: 19.3 g
- Cholesterol: 75 mg