As March brings longer days and the first hints of spring, it’s the perfect time to brighten up our kitchens with something fresh and comforting. These Lemon Blueberry Oat Muffins are hearty enough for busy mornings yet light and citrusy enough to feel like a little taste of sunshine.
Ingredients (Makes 12 Muffins)
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 eggs
• ⅓ cup maple syrup
• ¼ cup melted butter or oil
• ¾ cup milk (any kind)
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. In a large bowl, mix oats, flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk eggs, maple syrup, melted butter/oil, milk, lemon zest, lemon juice, and vanilla.
4. Add wet ingredients to dry and stir just until combined (don’t overmix).
5. Gently fold in blueberries.
6. Divide batter evenly into muffin cups (about ¾ full).
7. Bake 18 to 22 minutes, until tops are golden and a toothpick comes out clean.
8. Let cool for 5 to 10 minutes before removing from pan.
Optional Lemon Glaze
Mix ½ cup icing sugar with one to two tsp fresh lemon juice and drizzle over cooled muffins for a bright finishing touch.
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