These muffins have a very nice lemony taste. Unlike most blueberry muffin recipes, this one does not need buttermilk. While buttermilk does make for very good muffins, it means a special trip to a store to get the buttermilk which is a bummer when you just want to make some muffins. I use skim milk for this recipe because it’s the milk I always have in the fridge.
Ingredients (makes 12 muffins)
- 1 1/2 cups rolled oats
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 egg
- 1 egg white
- 1 cup milk
- 2 tablespoons butter, melted
- grated lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 3/4 cup blueberries (fresh or frozen – do not thaw)
Instructions for Blueberry Lemon Oatmeal Muffins
Preheat oven to 375 degrees F. Line muffin tins with paper cups.
Combine oats, flour, sugar, baking powder, salt and nutmeg in a large bowl.
Whisk eggs, milk, butter, lemon zest, and vanilla in a small bowl.
Pour liquids into solids and stir gently until just combined. Stir in blueberries.
Spoon into muffin pans.
Bake at 375 degrees F for 25 minutes or until toothpick inserted comes out clean.