Description
Fluffy, moist Lemon Blueberry Oat Muffins with a zesty kick! Perfect for a quick breakfast or sweet treat.
Ingredients
Scale
- 250g (2 cups) All-Purpose Flour
- 100g (1 cup) Rolled Oats
- 150g (¾ cup) Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 large Eggs
- 200g (¾ cup) Plain Yogurt
- 120ml (½ cup) Milk
- 80ml (⅓ cup) Vegetable Oil
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 150g (1 cup) Blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
- Whisk together flour, oats, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, yogurt, milk, oil, lemon zest, and juice.
- Pour wet into dry and stir until just combined.
- Gently fold in blueberries.
- Fill muffin cups ¾ full.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool and enjoy!
Notes
- Tip: Toss blueberries with flour to prevent sinking.
- Variation: Substitute yogurt with sour cream.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: lemon blueberry muffins, oat muffins, yogurt muffins, breakfast muffins, healthy muffins