Healthy Recipe for Blueberry Oatmeal Muffin
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This recipe was first seen on Noshing With The Nolands where I am a contributor.
Lemon Blueberry Oatmeal Muffins are a sweet and tangy, and a delicious option for breakfast or a snack. This is the best ever oatmeal muffin recipe!
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 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.
Muffins are my favorite grab on the go breakfast or snack. They can be eaten quickly on the way to your car (if you’re like me and have to walk a block to your car) or on your way to work.
They stay fresh for a good 4-5 days, so you can make them ahead of time and enjoy them all week! Careful though, they’re so addicting it’s hard to just have one. 😉
These muffins bake for less than 30 minutes and require minimal effort. Most of the ingredients are pantry staples, so you can make these lemon blueberry muffins just about any time!
Healthy Oatmeal 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.
Why you will love these Blueberry Oatmeal Muffins
There are a few extra special things going on in this muffin recipe that really make it over the top.
- 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.
- These muffins don’t have lots of sugar in them, so the Lemon Blueberry Glaze gives them a touch of 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.
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.
Blueberry Oatmeal Muffin Recipe ingredients
Fresh blueberries and lemons are the star of this recipe. We’ve also got whole wheat flour, butter, brown sugar, and a few other pantry staples. The lemon zest goes into the muffins, while the lemon juice goes into the glaze, so no part of the lemon goes to waste!
If fresh blueberries aren’t in season for you, you can use frozen blueberries, just make sure they are thawed for the glaze!
The Lemon Blueberry Glaze is so easy to make. Lemon juice, blueberries, powdered sugar, and buttermilk are combined to make a sweet but tangy glaze for the muffins.
How to make Blueberry Oat Muffins
This healthy oatmeal muffin recipe is about to become your new facorite, and I know I’m a little biased but I promise these are soooo good!
- Start by preheating your oven to 375 F. Then line a muffin pan with muffin wrappers.
- In a large bowl, combine the oats and the buttermilk and let them soften while you prep the other ingredients.
- Sift in the the flour, baking powder, baking soda, and salt in another mixing bowl.
- When the oats have softened, add the melted butter, brown sugar, egg, lemon juice and zest, then stir until combined.
- Finish the batter by combining the dry ingredients and the oat mixture, 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.
- 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!
- Add the blueberries, lemon juice, vanilla extract, and 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.
- 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 try muddling 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 instead.
To make the glaze smooth, I recommend using a fine mesh strainer. If you don’t have one to catch the blueberry remains from the skin, that’s ok, it just makes the glaze a little chunky.
How To Keep Blueberries From Sinking In The Batter
Blueberry muffins always look (and taste) their best when there are blueberries throughout the muffin. But sometimes the blueberries might move around in the muffin tin.
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.
You can also use the touch method. Just touch the top of the muffin lightly with your finger to see if they spring back.
Blueberry Muffin Recipe with Oatmeal storage
- Room Temperature: After baking, allow your muffins to cool on a wire rack. When they reach room temperature, store them in an airtight container or muffin keeper on the counter.
- To prevent sogginess, line the container or a plastic bag with a paper towel. Place the muffins in a single layer and add another paper towel on top to absorb any excess moisture. This method keeps them fresh for up to four days.
- Freezer: If you want to keep your muffins for an extended period, freezing is a great option. Arrange them in a single layer in a freezer bag, and they’ll stay good for up to three months.
- When you’re ready to enjoy them, simply thaw at room temperature or use your microwave’s thaw setting. Alternatively, wrap each muffin in aluminum foil and warm in an oven preheated to 350 degrees Fahrenheit for about ten minutes.
- Refrigerator: It’s generally best to avoid refrigerating muffins, it tends to dry them out. However, if you’re dealing with savory muffins containing ingredients like cheese or meat, you can and should refrigerate them. They’ll maintain their freshness for up to 6 days in the fridge.
Should oatmeal muffins be refrigerated?
Oatmeal muffins don’t need to be refrigerated and can be stored at room temperature for about 4 days.
Recipe for Blueberry Oatmeal Muffins FAQs
A blueberry muffin can be a part of a healthy breakfast when made with whole grains, less sugar, and balanced with protein (eggs or sausage) and fruits.
Oatmeal muffins can become dry if they are overbaked or if there isn’t enough moisture in the batter. To prevent dry muffins, be mindful of your baking time and consider adding ingredients like yogurt or applesauce to keep the muffins moist.
Cupcakes and muffins differ in their ingredients, mixing method, texture, and frosting. Cupcakes have more sugar and fat, are made using a cake mixing method, have a lighter and fluffier texture, and almost always include frosting.
Muffins are more likely to include fruit and whole grains, are made using the muffin method (mixing dry ingredients in one bowl and wet ingredients in another bowl), have a denser texture, and may have a sugared top or a very thin glaze.
More Dessert Recipes You Might Like
- Snickerdoodle Hershey Kiss Cookies
- Edible Cookie Dough Recipe
- Strawberry Banana Bread
- Best Homemade Brownies
- Candy Cane Hershey Kiss Cookies
More Healthy Recipes You Might Like
- Crispy Air Fryer French Fries
- Cajun Shrimp Recipe
- Salmon Cakes With Lemon Dill Sauce
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Helpful Items For This Recipe
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Blueberry Oatmeal Muffin Recipe
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
Lemon Blueberry 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.
Lemon Blueberry Glaze
- 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.*
- 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 i recommended to catch the remains of the blueberry skin.
