These Lemon Blueberry Oat Muffins are a delightful and healthy breakfast option. Packed with nutritious oats, fresh blueberries, and a hint of lemon, they are perfect for a quick breakfast or snack on the go. The addition of Greek yogurt or applesauce keeps them moist and tender.
Preparation Time:
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Total time: 40-45 minutes
Ingredients:
- 3 cups rolled oats
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup unsweetened vanilla almond milk
- 1 cup plain Greek yogurt (or applesauce)*
- 2 pastured eggs, beaten
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/4 cup + 2 tablespoons monk fruit sweetener**
- 3/4 cup blueberries
- 1/4 cup sliced almonds
Instructions:
- Preheat the oven: Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to prevent sticking.
- Combine dry ingredients: In a large bowl, combine oats, salt, and baking powder, tossing gently to mix.
- Mix wet ingredients: Add almond milk, Greek yogurt (or applesauce), beaten eggs, lemon zest, lemon juice, and monk fruit sweetener to the bowl. Stir until well combined and a thick batter forms.
- Fold in blueberries and almonds: Gently fold in the blueberries and sliced almonds until evenly distributed throughout the batter.
- Fill muffin tin: Evenly divide the oat mixture among the 12 muffin cups in the prepared tin.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the muffins are set and lightly golden brown on top.
- Cool and serve: Allow the muffins to cool completely in the tin before removing and serving. Store the cooled muffins in an airtight container in the refrigerator for up to one week.
- Reheat: To reheat, slice the muffins in half and toast them in a toaster oven or microwave for 20-40 seconds.
Serving Suggestions:
- Serve warm with a dollop of Greek yogurt or a drizzle of honey.
- Enjoy with a cup of coffee or tea for a delightful breakfast or snack.
Cooking Tips:
- For a burst of extra lemon flavor, add a little more lemon zest.
- Use fresh or frozen blueberries; if using frozen, do not thaw them before adding to the batter.
- If you prefer a sweeter muffin, increase the amount of monk fruit sweetener to taste.
Nutritional Benefits:
- Oats: High in fiber, vitamins, and minerals.
- Blueberries: Packed with antioxidants and vitamins.
- Greek Yogurt: Provides protein and probiotics.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free: Ensure the oats are certified gluten-free if necessary.
- Refined Sugar-Free: Sweetened with monk fruit sweetener for a lower sugar option.
Storage:
- Refrigeration: Store the cooled muffins in an airtight container in the refrigerator for up to one week.
- Freezing: Freeze the muffins in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe:
- Nutritious and Delicious: Packed with healthy ingredients and natural sweetness.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for all home cooks.
- Versatile: Great for breakfast, snacks, or even a light dessert.
Conclusion:
Lemon Blueberry Oat Muffins are a delicious and healthy way to start your day. With their moist texture, fresh blueberries, and hint of lemon, these muffins are sure to become a favorite in your household. Enjoy them warm with your favorite toppings or on their own for a nutritious and satisfying treat.