Description
Lemon-Blueberry Oatmeal Muffins are a unique and flavorful twist on a traditional muffin recipe. Combining the tartness of fresh lemon with the sweetness of blueberries, these muffins are an explosion of flavors in every bite. The oats not only provide a lovely texture but also contribute to making these muffins healthier, providing fiber and essential nutrients. The balance of plant-based milk or regular milk, coconut oil, and the option to use a flax egg makes this recipe adaptable for many dietary needs.
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1/3 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1/2 cup plant-based milk (e.g., almond, soy, oat) or regular milk
- 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest (from 1 large lemon)
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup fresh or frozen blueberries
Optional Add-Ins:
- 1/4 cup chopped nuts (e.g., walnuts or almonds)
- 1 tablespoon chia seeds or flaxseeds
- 1–2 tablespoons turbinado sugar for sprinkling on top
Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Prepare the Oats:
In a small bowl, combine the rolled oats and plant-based milk. Let it sit for 5-10 minutes to soften the oats.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
4. Combine the Wet Ingredients:
In another bowl, mix the soaked oats, lemon juice, lemon zest, melted coconut oil, vanilla extract, and egg (or flax egg). Stir until well combined.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
6. Fold in the Blueberries:
Gently fold in the blueberries. If using frozen blueberries, toss them in a little flour first to prevent them from sinking to the bottom of the muffins.
7. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle with turbinado sugar for a crunchy topping, if desired.
8. Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These muffins are great for meal prep—store them in an airtight container for up to 3 days or freeze for longer freshness. Warm them up slightly before serving, and enjoy with a pat of vegan butter or a splash of almond milk!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: American