Replacing 1/2 the all-purpose flour with whole wheat flour gives these Lemon Blueberry Oatmeal Muffins the extra protein and fiber you need to get through your day.
In this Post: Everything you need for Lemon Blueberry Oatmeal Muffins
Today I am sharing one of my favorite breakfast recipes: Lemon Blueberry Oatmeal Muffins. During my lifelong journey of learning more about cooking and baking, I have found ways to create healthier baked goods that keep my family and friends happy while allowing me to sleep at night. In this case, I replaced 1/2 the all-purpose flour with whole wheat flour and swapped the canola oil for plain yogurt. These adjustments give the muffins extra protein and fiber while also reducing the fat and calories. Not to mention it keeps my kids full and satisfied, without asking for another snack 10 minutes later.
How to Make Lemon Blueberry Oatmeal Muffins
Start your Lemon Blueberry Oatmeal Muffins by mixing a portion of the oats with the brown sugar in a small bowl and set aside to use later.
Next, you’ll mix your dry ingredients together. First you’ll measure out your white flour.
Followed by the remaining oats.
Next comes regular, granulated sugar.
Finish with the whole wheat flour, baking powder, and salt. Give it a good whisking until it’s evenly mixed.
Then in another bowl, you’ll mix your dry ingredients. Start with your milk and yogurt, followed by the egg whites.
Add a splash of vanilla.
Then use a microplane or grater to zest your lemon.
Slowly add the wet ingredients to the dry ingredients, whisking until combined.
Last you’ll slowly mix in your blueberries. Be careful not to overmix your batter!
Then using a spoon or ice cream scoop, evenly portion out the batter into your prepared muffin tin.
Top each muffin with a bit of the oat and sugar mixture you made in the beginning.
Bake at 400 degrees for 18-22 minutes, or until the tops are a light, golden brown color. Let them cool for 5 minutes, then remove from the tin and enjoy!
Shake Things Up
- Switch the berry. Use raspberries or blackberries instead of blueberries.
- Make it gluten-free. Use almond-flour or another gluten free flour to make these celiac friendly.
Frequently Asked Questions:
How do you separate egg whites?
There are fancy tools called egg separators you can buy, or you can simply crack the egg in half, and slowly transfer the yolk back and forth between the two halves, letting the whites fall into the bowl.
Can you freeze muffins?
Yes! Muffins store wonderfully in the freezer. In an airtight container or bag, they’ll keep in the freezer for 3 months. Just let them thaw overnight, or defrost in the microwave to enjoy.
What type of blueberry do I use in muffins?
You can use fresh or frozen blueberries when baking. I prefer Michigan’s highbush blueberries, which are large and plump, but wild blueberries (which are smaller) are commonly found and work great, too!
More Healthy Baked Goods
- Healthy Banana Bread
- Oatmeal Chocolate Chip Cookies
- Pumpkin Chocolate Chip Mini Muffins
- Jewish Apple Cake
- Maple Oatmeal Muffins
Did you try these muffins and love them? The next time you make them, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Eat them for breakfast, lunch, or a snack, and these Lemon Blueberry Oatmeal Muffins will be delicious and satisfying, keeping you full until your next meal.
No fork required.
Lemon Blueberry Oatmeal Muffins
- 1 ¾ cup oats (quick cooking or old fashioned)
- 2 tablespoons brown sugar
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup low fat milk
- 2 egg whites
- 2 tablespoons plain yogurt
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 cup blueberries (fresh or un-thawed frozen)
- Preheat oven to 400 degrees, and spray or line a 12 muffin cup tray and set aside.
- In small bowl, combine 1/4 cup oats with brown sugar and set aside for topping.
- In large bowl, combine remaining oats with the rest of the dry ingredients and mix well.
- In small bowl, whisk together milk, eggs, yogurt, lemon zest and vanilla. Slowly add wet ingredients to the dry and stir until moistened- careful not to over mix.
- Carefully stir in the blueberries and fill muffin cups 3/4 of the way. Sprinkle with topping. Bake 18-22 minutes or until light, golden brown.
- Cool muffins in pan for at least 5 minutes. Remove from pan and serve warm.
Want more delicious and flavorful breakfast recipes? Head over to my Pinterest Board!