Skip to main content New this month
Get the Allrecipes magazine

Lemon-Blueberry Oat Muffins

Rated as 4 out of 5 Stars

"These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. 'They're a perfect mid-morning snack,' says Jamie Brown of Walden, Colorado."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes; remove to a wire rack.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.
  • Nutritional Analysis: One muffin equals 166 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 158 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews

Read all reviews 19
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Great muffin recipe! I did add the juice of one lemon in addition to the zest and they turned out delicious. Definitely a keeper!

Most helpful critical review

These muffins were okay... my husband, who doesn't prefer very sweet things, liked them a lot, but I would have doubled the sugar and the salt. I used the zest and the juice of a whole lemon, a...

Most helpful
Most positive
Least positive
Newest

Great muffin recipe! I did add the juice of one lemon in addition to the zest and they turned out delicious. Definitely a keeper!

These muffins were okay... my husband, who doesn't prefer very sweet things, liked them a lot, but I would have doubled the sugar and the salt. I used the zest and the juice of a whole lemon, a...

Here's the muffin for someone who doesn't like muffins. Not very sweet, but definitely good.

I LOVE lemon, so I modified the recipe slightly, but with less than stellar results. I used 1/2 c whole wheat flour and 1/2c all purpose, the whole lemon zest and juice of 1/2 the lemon and 1/2...

These came out great. An easy grab-and-go breakfast. I don't actually own anything to zest citrus, so I used the juice of half a lemon instead. Good berry citrus combo. I followed the other revi...

First blueberry muffin recipe I made in a long while that had the correct amount of liquid! I used all whole wheat flour, a teaspoon each of baking powder/baking soda and all egg whites (which m...

These muffins were pretty good. I left off the topping because I ran out of oats. I made these because I needed something to use up some lemons and blueberries, but I probably won't make them ...

I used white whole wheat flour (made for bread machines) instead of AP. Substituted 2 egg equivalent of Better'N Eggs. Omitted the lemon rind and replaced it with the zest of 1 1/2 lemons and...

Delicious, flavorful muffins. My kids enjoyed these all week for their afternoon snack. I used 1/2 AP flour and 1/2 WW flour. I love the fact that these have oats and minimal fat compared to ...