Blueberry Lemon Oatmeal Muffins

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.