Healthy Oatmeal Lemon Blueberry Muffins

Fluffy Healthy Oatmeal Lemon Blueberry Muffins are topped with a Lemon Blueberry Glaze. Enjoy them for breakfast, dessert, or as a snack!

There are two types of muffins in this world. Slightly healthy muffins that are made with ingredients like whole wheat flour and/or oats. And super sweet, pretty much only for dessert muffins.

These muffins are a great recipe and a combination of both, which is why I love them SO much! They’re made with healthier ingredients like whole wheat flour and old-fashioned rolled oats. Want another great idea for breakfast? Try out Easy Breakfast Quesadillas, or our Sesame Tahini Cookies for a great grab and go!

Hi friends! It’s me, Jordan from JZ Eats, here to bring you another one of my fabulous recipes! In case we haven’t met yet, I blog about all things food. Mostly healthy-ish recipes with a sprinkle of indulgence.

If you’re a dessert lover (but really, who isn’t?!), pop on over to my site and take a peek at these Fudgy Brownies and these Candy Cane Kiss Cookies! I know you’ll love them.

Lemon Blueberry Muffins

These muffins are soft, moist, and have a lovely bright and tangy flavor from the lemons and the blueberries. They’re also sweet but not overly sweet like some muffins can be. 

I drizzled them with a sweet and tangy Lemon Blueberry Glaze because it’s so yummy (duh) but also really pretty because the blueberries dye it pink! Add this glaze to your basic muffin recipe, and your muffins will instantly become a showstopper. 

What Makes These Lemon Blueberry Muffins So Special?

There are a few extra special things going on in this muffin recipe that really make it over the top and that you are going to absolutely love.

• Lemons and blueberries were just meant to be together. The combination is perfect for any time of year, and the lemon adds a wonderfully bright flavor to the muffins. I like a burst of lemon flavor in the winter months, especially when things tend to be less garden fresh. 
• These muffins don’t have a ton of sugar in them, so the Lemon Blueberry Glaze gives them an added sweetness and makes them completely irresistible. You can leave it off if you prefer them to be less sweet.
• They are so easy to make! Lemon Blueberry Muffins look and sound like something fancy from a bakery, but even better because you get to eat them right out of your oven while they’re still warm.

How To Keep Blueberries From Sinking In The Batter

Blueberry muffins always look (and taste) their best when there are blueberries throughout the muffin. Sometimes, the blueberries might move around in the muffin tin.

To make sure you’ve got blueberries throughout the muffin (for ultimate flavor and aesthetic) add a few blueberries to the top of the muffin batter after you’ve filled the muffin tins.

This will ensure a perfect muffin every time!!

Ingredients For Lemon Blueberry Muffins

Fresh blueberries and lemons are the stars of this recipe. What an amazing combination of flavors that is. We’ve also got whole wheat flour, oatmeal, butter, brown sugar, lemon juice, lemon zest, buttermilk and a few other pantry staples.

If blueberries aren’t in season for you, you can use frozen blueberries. Just make sure they are thawed for the glaze, but don’t thaw them for the muffins; put them into the batter directly when they are still frozen. 

The Lemon Blueberry Glaze is easy to make and made up of lemon juice, blueberries, powdered sugar, and buttermilk. 

How To Make Lemon Blueberry Muffins

This is about to be your new favorite muffin recipe, and I know I’m a little biased, but I promise these are soooo good!

1. Start by preheating your oven to 375 F. Then, line a muffin pan with muffin wrappers.
2. In a large mixing bowl, combine the oats and the buttermilk and let them soften while you prep the other ingredients.
3. Sift in the flour, baking powder, baking soda, and salt in another mixing bowl.
4. When the oats have softened, add the 1/2 cup melted butter to the brown sugar, egg, lemon juice, and lemon zest, then stir until combined.
5. Finish the batter by combining the flour mixture and the oat mixture, then fold in the blueberries.
6. Evenly divide the batter into a muffin tin. Bake for 15-20 minutes or until a toothpick comes out clean.
7. When the muffins are finished baking, place the muffin pan on a wire rack to cool, then drizzle each muffin with the Lemon Blueberry Glaze.

How To Make Lemon Blueberry Glaze

The glaze is totally optional but also 100% necessary because it’s so yummy! It’s so simple to make; there’s really no excuse not to!

1. Add the blueberries, lemon juice, vanilla extract, and buttermilk to a food processor or blender and mix on high until completely combined. Then transfer the mixture to a small bowl using a strainer to catch any blueberry remains from the skin.
2. Whisk in the powdered sugar until completely combined. You can add more sugar to make the glaze thicker or more buttermilk to thin it out.

If you don’t have a food processor or a blender, you can muddle the blueberries with a mortar and pestle but you’ll have to really mash them well to release all the juices. I don’t really recommend muddling the blueberries, so you could leave them out and just make a sweet lemon glaze.

If you don’t have a strainer to catch the blueberry remains from the skin, that’s ok; you can totally eat them. It just makes the glaze a little chunky. 

Some recipes use sour cream, but to get that same tang, we used buttermilk for our recipe. 

How Do I know If My Muffins Are Done?

A toothpick inserted into the center of the muffin can tell you if they are finished. When the center comes out clean, you’ll know that the muffins are ready to be removed from the oven.

Another technique I use is lightly touching the top of the muffin and see if they spring back. This is a tried and true method that I have used over the years and I really now get a great feel to see if a muffin or cake is baked through. 

Use both methods to be sure especially if you haven’t got the touch method quite down yet. 

Healthy Oatmeal Lemon Blueberry Muffins

Tara Noland

Fluffy Lemon Blueberry Muffins made with oatmeal and topped with a Lemon Blueberry Glaze. Enjoy them for breakfast, dessert, or as a snack!

4.93 from 13 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 212 kcal

Ingredients

 

• 1 cup old fashioned oats
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup butter melted
• 1/2 cup brown sugar
• 1 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 cup blueberries
• 1 egg beaten
• 1/4 cup lemon juice about 1 lemon
• 1 lemon zest

For The Glaze

• 1/4 cup blueberries
• 1 tablespoon buttermilk
• 1 teaspoon vanilla extract
• 1/2 lemon juice
• 3/4 cup powdered sugar

Instructions

 

• Preheat the oven to 375 F and line a muffin tin with muffin wrappers.
• In a large mixing bowl, combine the oats and the buttermilk. Let them sit while you prep the other ingredients, or up to 30 minutes to soften the oats.
• In another bowl, sift in the whole wheat flour, baking powder, baking soda, and salt.
• Add the melted butter, brown sugar, egg, lemon juice, and zest, and vanilla extract to the oat mixture, stir until combined.
• Add the flour mixture to the oat mixture and stir until just combined. Careful not to overmix them! Then fold in the blueberries.
• Evenly divide the batter into a muffin tin. Bake for 15-20 minutes or until a toothpick comes out clean.
• Place on a wire rack to cool, then drizzle with Lemon Blueberry Glaze.

For the glaze:

• 1. Add the blueberries, lemon juice, vanilla extract, and buttermilk to a food processor or blender and mix on high until completely combined. Then transfer the mixture to a small mixing bowl using a strainer to catch any blueberry remains from the skin.*
• 2. Whisk in the powdered sugar until completely combined. You can add more sugar to make the glaze thicker or more buttermilk to thin it out.

Equipment

Green Direct Cupcake Liners – Standard Size Cupcake Wrappers to use for Pans or carrier or on stand – White Paper Baking Cups Pack of 500

Cupcake Cups, Eusoar 50pcs 3.5oz Cupcake Liners, Muffin Liners, Disposable Ramekins, Paper Baking Cups, Cupcake Wrappers, Cupcake paper, Paper Cupcake…

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Notes

*If you don’t have a food processor or blender, the blueberries can be muddled but make sure to mash them very well.

*The glaze can be made without a strainer if you don’t have one, but it is recommended to catch the remains of the blueberry skin.

Nutrition

Serving: 1Calories: 212kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 37mgSodium: 366mgFiber: 2gSugar: 17g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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