Lemon Blueberry Oat Muffins with Yogurt
Delightfully fluffy muffins packed with wholesome oats, blueberries, and zesty lemon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 250g (2 cups) All-Purpose Flour
- 100g (1 cup) Rolled Oats
- 150g (¾ cup) Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 large Eggs
- 200g (¾ cup) Plain Yogurt
- 120ml (½ cup) Milk
- 80ml (â…“ cup) Vegetable Oil
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 150g (1 cup) Blueberries
Instructions
- Preheat your oven to 375°F (190°C) and prep the muffin tin.
- Whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
- Mix the eggs, yogurt, milk, vegetable oil, lemon zest, and lemon juice in another bowl.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the blueberries carefully.
- Fill the muffin cups about ¾ full with the batter.
- Bake for 20–25 minutes until golden brown.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Enjoy warm with butter or as is. Pairs beautifully with lemon curd or whipped cream.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://tashirecipez.com/lemon-blueberry-yogurt-oat-muffins/