Bread Quick Bread Muffin Oatmeal Muffin Lemon-Blueberry Oatmeal Muffins 4.3 (6) 6 Reviews These lemon-blueberry oatmeal muffins are an energizing breakfast that’s perfectly balanced with bright citrus and sweet blueberry flavors. Whole-wheat flour gives these easy muffins an extra boost of fiber. Make a batch on the weekend, and you’ll have the perfect grab-and-go bite to eat on busy weekday mornings. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of six and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at EatingWell. EatingWell's Editorial Guidelines Updated on March 5, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Active Time: 15 mins Total Time: 35 mins Servings: 12 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Jump to recipe These Lemon-Blueberry Oatmeal Muffins are a nourishing weekday breakfast or the perfect addition to your weekend brunch table. Bursting with antioxidant-rich blueberries, these wholesome muffins are also rich in fiber, thanks to the whole-wheat flour and rolled oats. Honey adds a touch of sweetness and keeps these muffins tender and moist; lemon juice and zest bring a bright, citrusy zing that perfectly complements the blueberries. A sprinkling of sugar adds the finishing touch, creating a light crust to top the muffins. Keep reading for our expert tips, including how to ensure your muffins come out light and airy. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! It’s important to get the batter into the oven as soon as possible. The baking powder reacts to moisture and starts to release gas, which is what gives your muffins their rise and lift. If you like, add poppy seeds or make a crumble topping for extra flavor. Nutrition Notes Blueberries are loaded with disease-fighting antioxidants and offer a plethora of potential health benefits. This includes healthier skin, digestion, vision and cognitive function, as well as lower cholesterol and blood pressure. Oats are a versatile whole grain linked to healthier cholesterol levels, helping to reduce heart disease risk. The fiber in oats can help stabilize blood sugar, especially when combined with a protein, so consider eating these muffins with Greek yogurt or a couple of eggs on the side. Whole-wheat flour is heartier than white flour, which is made from wheat kernels that have had their nutritious, fiber-filled outer layers removed. Keeping those layers on adds to the gut-friendly nature of these muffins. Still, using all whole-wheat flour can produce a very dense end product, which is why we use half white flour. Lemon is a vitamin C–packed citrus fruit, which means it offers support for your immune system. Like blueberries, lemons also promote healthy, glowing skin and are packed with anti-inflammatory antioxidants. Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients Baking spray with flour ¾ cup all-purpose flour ¾ cup whole-wheat flour ½ cup quick-cooking rolled oats 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ⅔ cup whole milk ⅓ cup neutral oil, such as canola or avocado ¼ cup honey 1 tablespoon grated lemon zest ¼ cup lemon juice 1 large egg 2 teaspoons vanilla extract 1½ cups frozen blueberries, divided 1 tablespoon turbinado sugar Directions Preheat oven to 350°F. Coat a 12-cup muffin cup with baking spray. Whisk ¾ cup each all-purpose flour and whole-wheat flour, ½ cup oats, 1 teaspoon each baking powder and baking soda and ½ teaspoon salt together in a medium bowl. Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel In another medium bowl, whisk ⅔ cup milk, ⅓ cup oil, ¼ cup honey, 1 tablespoon lemon zest, ¼ cup lemon juice, 1 egg and 2 teaspoons vanilla until well combined. Make a well in the center of the flour mixture. Add the milk mixture; stir until no dry streaks remain (it’s OK if the batter is slightly lumpy). Gently fold in 1¼ cups blueberries until combined. Spoon the batter into the prepared muffin cups (about ¼ cup each); sprinkle the tops with 1 tablespoon turbinado sugar and the remaining ¼ cup blueberries. Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Bake until golden brown and a wooden pick inserted in the center comes out with a few moist crumbs, 16 to 18 minutes. Let cool on a wire rack for 5 minutes; serve warm. Frequently Asked Questions How should I store lemon-blueberry oatmeal muffins? Allow the baked muffins to cool, then store them at room temperature in an airtight container with a paper towel to absorb any excess moisture. They should remain fresh like this for about 4 days. Can I freeze the muffins? You can freeze the muffins for up to 3 months. They should be completely cooled before packaging them individually or in a single layer to prevent them from sticking together. Allow the muffins to come to room temperature or defrost them in the microwave before serving. If you want to heat them, wrap the muffins in foil and place them in a 350°F oven for 5 to 10 minutes. How do I know my muffins are done baking? Gently press on the top of a muffin—it should bounce back. You can also insert a toothpick into the center, and if it comes out with a few moist crumbs, it’s finished baking. EatingWell.com, January 2025 Save Rate Print Nutrition Facts (per serving) 171 Calories 7g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 muffin Calories 171 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 2g 7% Total Sugars 10g Protein 3g 6% Total Fat 7g 10% Saturated Fat 1g 5% Cholesterol 17mg 6% Vitamin A 33µg Vitamin C 2mg 2% Vitamin D 0µg Vitamin E 1mg 8% Folate 29µg Vitamin K 8µg Sodium 255mg 11% Calcium 60mg 5% Iron 2mg 10% Magnesium 20mg 5% Potassium 91mg 2% Zinc 0mg 4% Vitamin B12 0µg Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines