Hey guys! First off, apologies for the e-mail whoopsies that happened on Wednesday/Thursday! I ran into a snafu with my mail service and had to switch over to a new sending address, resulting in a double send out of the Kale Basil Pesto Breakfast Toast post, one in the afternoon (weird) and one at it’s normal time but not until the next day ????????????.
So thanks for hanging in there with me while I figure out this thing called technology and know that I have it all fixed up and set back to regular (just the one e-mail per post promise ????????). Ok, got that out of the way, so let’s talk about these Blueberry Lemon Oat Muffins!
I feel its necessary that everyone have a basic muffin recipe in their arsenal of baking go to’s. As we know, I don’t hang out in the baking section of life that often so any muffin recipe I throw at you is going to be nice and easy. A simple recipe that still manages to be delightfully delicious.
And what better way to start than with Blueberry Lemon Oat Muffins?? Because….blueberries are finally coming into season!!! Just barely but here they are. We’re still about a month or so out from peak product so they’re a smidge sour, AKA time to get baking. Nothing fixes a sour berry like a good muffin batter.
I’m also proud to say these Blueberry Lemon Oat Muffins are even vaguely healthy for you! Well healthier than most alternatives ????. If you’d like, you can go the extra mile and do whole-wheat flour, use a different kind of milk, nonfat yogurt, you name it. Personally, I prefer vanilla yogurt and buttermilk in baking for the extra sweetening and flavor it adds to the dish, helping you keep the cups of sugar down to a minimum.
P.S. These only take 30 minutes to make, 20 to bake and only 8 minutes if you make minis! So half an hour and breakfast is served! Or snack…all day…Can you tell I love these?Print
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup rolled oats
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup vanilla yogurt
- 1 cup fresh blueberries
- Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats until combined.
- In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, oil,lemon zest, vanilla extract, buttermilk and yogurt until thoroughly combined.
- Stir the wet ingredients into the dry ingredients and mix until just combined.
- Dust the blueberries with a little flour (helps to prevent them from sinking) and gently fold into the batter.
- Divide the batter evenly between each muffin cup (about 2-3 heaping large spoonfuls). You may have some leftover or you can add the extra batter to the cups for jumbo muffins.
- Bake on a center rack for 18-20 minutes, until tops are golden and bounce back when touched.
- Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.