Healthy Oatmeal Lemon Blueberry Muffins
Fluffy Lemon Blueberry Muffins made with oatmeal and topped with a Lemon Blueberry Glaze. Enjoy them for breakfast, dessert, or as a snack!
Servings: 12
Calories: 212kcal
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
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.
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: 1 | Calories: 212kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 366mg | Fiber: 2g | Sugar: 17g