Description
Delicious and healthy blueberry oat muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups Rolled oats (Old-fashioned)
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 2 cups Milk (Any type (dairy or non-dairy))
- 1/4 cup Honey or maple syrup (For sweetness)
- 1 large Egg (Beaten)
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice (Freshly squeezed)
- 1 tbsp Lemon zest (Freshly grated)
- 1 cup Blueberries (Fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.
- In a large mixing bowl, combine the rolled oats, baking powder, salt, and cinnamon.
- In another bowl, whisk together the milk, honey (or maple syrup), beaten egg, vanilla extract, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- These muffins are a great on-the-go breakfast option.
- Feel free to substitute the blueberries with other fruits like raspberries or chopped apples.
- Can be enjoyed warm or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg