These muffins can be served for dessert or breakfast with a cup of coffee or tea. My lemon blueberry oat muffins are a lightened up version of your traditional breakfast muffin. They are low in sugar, but high in fiber, texture, and flavor. The cinnamon gives these muffins a warm flavor, the lemon adds some zest and freshness, and the blueberries add a burst of sweetness.
Lemon Blueberry Oat Muffins
Servings
12 Servings
Ingredients
- 1 cup white whole wheat flour
- 1 cup oats
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon. baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Zest of 1 lemon
- 1 egg
- 1/3 cup oil
- 1 cup soy milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees F.
- 2, Line a muffin pan with 12 muffin liners, set aside.
- In a small bowl combine the soy milk with the lemon juice and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, combine the flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and lemon zest. Stir to combine.
- Add in the egg, oil, vanilla and soy milk mixture and stir to combine.
- Carefully stir in the blueberries. Divide the batter between 12 muffin cups. Bake for 15 minutes until the muffins are firm and spring back to the touch.
1 Tbs as written in the recipe!
How much lemon juice? I just saw the lemon zest in the recipe.
I made these last week with the following substitutions: regular WW flour instead of white ww, and almond milk instead of soy milk. Recipe made 12 (small) muffins. My testers were 8, 9, 18, 18 and 3 who were 50+. All tasted these warm from the oven. I also did half the batch with blueberries, and half with pareve chocolate chips. Comments: blueberry muffins were not sweet enough for any of the testers, but chocolate chip muffins were. The 8 & 9 year old testers found the texture with the oats too rustic for them, and older testers were fine with it. Personally, I thought the muffins were a bit small, but no one else was bothered by size.
So happy you enjoyed!
I used the old fashioned oats, but I haven’t noticed a difference when using the old fashioned or the quick cooking ones.
these muffins were really tasty and easy to make. i used the quick cooking oats
What type of oats did you use? Large flake? Quick?