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Lemon Blueberry Oatmeal Muffins

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.

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

Mixing oatmeal topping

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.

Adding flour to bowl

Next, you’ll mix your dry ingredients together. First you’ll measure out your white flour.

Liz measuring oatmeal

Followed by the remaining oats.

Liz measuring sugar

Next comes regular, granulated sugar.

Adding whole wheat flour to bowl

Finish with the whole wheat flour, baking powder, and salt. Give it a good whisking until it’s evenly mixed.

Adding egg to bowl

Then in another bowl, you’ll mix your dry ingredients. Start with your milk and yogurt, followed by the egg whites.

Adding vanilla

Add a splash of vanilla.

Zesting a lemon

Then use a microplane or grater to zest your lemon.

Whisking batter

Slowly add the wet ingredients to the dry ingredients, whisking until combined.

Stirring in blueberries

Last you’ll slowly mix in your blueberries. Be careful not to overmix your batter!

Scooping batter into muffin tin

Then using a spoon or ice cream scoop, evenly portion out the batter into your prepared muffin tin.

Sprinkling oatmeal on top of muffins

Top each muffin with a bit of the oat and sugar mixture you made in the beginning.

Holding lemon blueberry oatmeal muffins

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!

Lemon blueberry oatmeal muffins.

More Healthy Baked Goods

Like It, Eat It, Share It!

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.

Liz eating lemon blueberry oatmeal muffin.

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.

Holding lemon blueberry oatmeal muffins

Lemon Blueberry Oatmeal Muffins

4.41 stars average
Replacing 1/2 the all-purpose flour with whole wheat flour gives these muffins the extra protein and fiber you need to get through the day.
PREP: 10 mins
COOK: 22 mins
TOTAL: 32 mins
Pin Recipe
Servings: 12 Muffins

Equipment

Ingredients
 

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 130kcalCarbohydrates: 27.6gProtein: 3.4gFat: 1gSaturated Fat: 0.2gSodium: 52mgFiber: 2.2g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Want more delicious and flavorful breakfast recipes? Head over to my Pinterest Board!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

12 Comments

  1. I live in southeastern Michigan and love when those big Michigan blueberries come into season. Along with cherries and Peaches and apples. Love it all! Love these healthy muffins too!

  2. Just popped these out of the oven and had to try one right away. This was my first time cooking with applesauce and using entirely whole wheat flour instead of a blend. I’m very happy with them! I was looking for an alternative to store bought cereal and granola/breakfast bars and I think these definitely satisfy. I think you have to go into it realizing that they are going to taste healthy and not like a white flour muffin, but that being said, they are way lighter than any whole wheat muffin I have made previously.
    They will make a great breakfast on the go and I’ll certainly make again. Thanks!

    1. Yes that is the truth but I have found that the less sugar/unprocessed flour I consume, the more I enjoy the heartier versions! More texture and you really appreciate naturally sweet foods like fruit. Enjoy!!

  3. Just made these today and am eating one warm – so good! I didn’t have plain yogurt so I subbed in lemon greek yogurt. Also making zucchini scallion pancakes too!

    1. Oh I’m so glad you made them – we will be making them again soon as well! I hope you enjoy the zucchini pancakes!

  4. These look great! I’d like to make a dairy free version of this recipe. Can you tell me how much oil was originally called for?

  5. This recipe looks great! As soon as I clean up the kitchen I think I’m going to make a batch. I just had to respond because everywhere you wrote “Michigan” I could have written “Wisconsin” and we would have had the exact same Bostonian experience! I came home as soon as I could! And for the record, while I’m sure Maine blueberries are lovely, I buy a 10 lb box of Michigan blueberries every summer to get me through winter.

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