Lemon Blueberry Oatmeal Muffins

Lemon Blueberry Oatmeal Muffins
Print Recipe
Servings
12 muffins
Servings
12 muffins
Lemon Blueberry Oatmeal Muffins
Print Recipe
Servings
12 muffins
Servings
12 muffins
Ingredients
For the muffins:
For the streusel topping:
Servings: muffins
Instructions
For the muffins:
  1. In a large bowl, combine the first eight ingredients.
  2. Combine the egg, yogurt, applesauce, lemon zest, and lemon juice; stir into dry ingredients just until moistened. Toss frozen blueberries in flour before folding them in - if using fresh blueberries, skip tossing them in flour. This keeps the batter from turning purple!
  3. Preheat oven to 375 F. Meanwhile, coat muffin cups with cooking spray or use paper liners and divide batter among 12 muffin cups three-fourths full with batter.
For the streusel:
  1. Rub the sugar and lemon zest together to bring out the lemon scent.
  2. Whisk together with the flour, oats, and salt.
  3. Cut in the butter, mixing until coarse crumbs form. Sprinkle the streusel mixture on top of the batter in the filled muffin cups
Bake
  1. Once oven is finished preheating, bake for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and freeze. Bake at

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