Lemon Blueberry Oatmeal Muffins Are A Wholesome Breakfast Option. Recipe

I perfected Baked Oatmeal Cups with lemon, oats, blueberries, and a secret almond twist that keeps the berries plump and makes them ideal for makeahead breakfasts.

I didn’t think a muffin could be this clever until I bit into my Lemon Blueberry Oatmeal Muffins. They feel like Baked Oatmeal Cups masquerading as morning treats, all bright and curious.

The chew from old fashioned rolled oats gives each bite a little backbone, while flecks of lemon zest cut through the sweetness and make you do a double take. I bring a batch to breakfast and watch people try to figure out what makes them taste so different.

It’s familiar, but not quite; a Blueberry Oatmeal twist that keeps you wondering.

Ingredients

• Rolled oats, high in fiber and slow release carbs that help keep you full.
• Almond milk, low calorie and dairy free, adds mild nutty flavor and moisture.
• All purpose flour gives structure, mostly carbs and calories, use whole wheat for more fiber.
• Greek yogurt packs protein and creaminess, cuts oil and keeps crumb tender.
• Blueberries add burst of sweetness and antioxidants, fresh or frozen both work.
• Lemon gives bright sour zip, vitamin C and balances sweetness real nice.
• Sugars sweeten the muffins, adds moisture and browning but raise calories a lot.

Ingredient Quantities

• 1 cup old fashioned rolled oats
• 1 cup unsweetened almond milk (or regular milk)
• 1 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1/3 cup vegetable oil (or melted coconut oil)
• 1/2 cup plain Greek yogurt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 to 1 1/4 cups fresh or frozen blueberries
• 1/4 cup sliced almonds for topping (optional)

How to Make this

1. Preheat oven to 375 F (190 C) and line a 12-cup muffin tin with liners or grease the cups; stir 1 cup old fashioned rolled oats with 1 cup almond milk and let sit 10 minutes so the oats soften.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

3. In another bowl beat 1 large egg, then whisk in 1/3 cup vegetable oil, 1/2 cup plain Greek yogurt, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice and 1 teaspoon vanilla extract.

4. Add the soaked oats and almond milk to the wet mixture and stir to combine, then pour the wet into the dry and fold gently until just combined; batter should be slightly thick, don’t overmix or muffins get tough.

5. Toss 1 to 1 1/4 cups fresh or frozen blueberries with about 1 tablespoon of the flour from the dry mix to keep them from sinking, fold most of the berries into the batter and reserve a few to top the muffins; if using frozen berries do not thaw them.

6. Scoop batter into the prepared muffin cups about 3/4 full, sprinkle 1/4 cup sliced almonds on top if you want crunch.

7. Bake 18 to 22 minutes until the tops are golden and a toothpick inserted comes out with just a few moist crumbs, rotate the pan halfway through if your oven cooks unevenly.

8. Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack to finish cooling since they keep setting as they cool.

9. Store in an airtight container at room temp up to 2 days or refrigerate up to 5 days, freeze individually for longer storage; to reheat microwave 20 to 30 seconds or warm in a 325 F oven for 8 to 10 minutes.

Equipment Needed

1. 12 cup muffin tin plus paper liners or nonstick spray
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and measuring spoons
4. Liquid measuring cup for milk and oil
5. Whisk and rubber spatula or wooden spoon
6. Zester or microplane and a citrus juicer or fork for the lemon
7. Scoop or large spoon for portioning batter
8. Wire cooling rack and a toothpick or cake tester for checking doneness
9. Oven mitts or potholders

FAQ

Lemon Blueberry Oatmeal Muffins Are A Wholesome Breakfast Option. Recipe Substitutions and Variations

• Milk: swap the almond milk for oat milk or soy milk, 1:1. Oat adds a bit more creaminess, soy gives extra protein and both work great.
• Flour: use whole wheat pastry flour 1:1 for a nuttier, heartier muffin or a gluten free all purpose blend 1:1; if the blend has no xanthan gum add about 1/4 teaspoon. Regular whole wheat will be denser so you might only use half.
• Sugars: replace the 1/2 cup granulated + 1/4 cup brown sugar with about 3/4 cup maple syrup or honey, and reduce the almond milk by 2 to 3 tablespoons so the batter isnt too wet. Syrups brown faster so keep an eye on baking time.
• Egg: for egg free use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, sit 5 minutes) or 1/4 cup unsweetened applesauce or mashed banana. Flax gives structure, fruit adds moisture and sweetness.

Pro Tips

1. Soak the oats in warm milk at least 10 minutes, even up to 30 if you got time. If the batter looks too thick after mixing, thin it with a splash of milk rather than overworking it; you can also blitz the soaked oats for 5 seconds in a blender for a creamier crumb.

2. Keep frozen berries frozen and toss them with a tablespoon of flour like you said, that really helps stop them from bleeding and sinking. For fresh berries, pat them dry and fold in gently so they don’t burst and turn the batter purple.

3. Don’t overmix — fold only until the flour streaks disappear, otherwise the muffins get chewy and sad. Use room temp egg and yogurt so the batter emulsifies faster and you spend less time stirring.

4. Watch the tops, not just the clock; start checking at 18 minutes and pull them when a toothpick has a few moist crumbs. Cool in the pan 5 to 10 minutes then move to a rack, and to freeze, flash-freeze on a tray then bag so they don’t clump together; reheat from frozen at 325 F for about 12 to 15 minutes.