Baked Blueberry Lemon Oatmeal Muffins
These baked blueberry lemon oatmeal muffins are moist, flavorful, and packed with wholesome oats and fresh blueberries, complemented by a bright lemon zest. Perfect for a healthy breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
1 cup fresh blueberries
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, combine the rolled oats, whole wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir until evenly mixed.
In a separate medium bowl, whisk together the Greek yogurt, milk, vegetable oil, eggs, vanilla extract, and lemon zest until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.