Lemon & Blueberry Oat Muffins

Name: Lemon & Blueberry Oat Muffins
Yield: 12 Muffins
Cuisine: Oats

Light, zesty and bursting with blueberries! These Lemon & Blueberry Oat Muffins are a perfect treat for snacking.

If lemon is one of your favourite flavours, why not try our Lemon Cheesecake Overnight Oats recipe

Cooking Time 25 minutes

Skill Level Medium

Serves 12 Muffins

Ingredients

160g plain white flour

60g Mornflake Creamy Superfast Oats (blitzed into a fine oat flour)

1 teaspoon (4g) bicarbonate of soda

1 teaspoon (4g) baking powder

1/2 teaspoon (2g) salt

85g unsalted butter, at room temperature

150g sugar
1 tablespoon (5g) lemon zest

2 large eggs, at room temperature
120g plain Greek yogurt, at room temperature

1 and 1/2 teaspoons vanilla extract
45ml milk

45ml fresh lemon juice
210g fresh or frozen blueberries, tossed in 1 tbsp flour

Crumble granola to top

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Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

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Method

Heat your oven to 220°C. Line a 12-cup muffin tin with paper liners or lightly spray it, then set it aside.
In a bowl, whisk together the flours, bicarbonate of soda, baking powder and salt until evenly combined. Set this mixture aside for now.
In a large mixing bowl, beat the softened butter with the sugar on medium speed until the mixture is smooth, pale, and creamy (around 3 minutes). Add the lemon zest and mix again so it releases its citrus aroma.
Crack in the eggs, then add the yogurt and vanilla. Beat until the mixture is mostly smooth and fluffy — it’s fine if it looks slightly curdled at first.
With the mixer on low, add the dry ingredients alternately with the milk and lemon juice. Stir just until the dry bits are incorporated and you have a thick, fluffy batter. Toss the blueberries with 1 tbsp flour then gently fold in the floured blueberries so they’re evenly distributed.
Spoon the batter into your cupcake cases, filling each cup right up to the top for nice tall muffin crowns.
Sprinkle some of your crumble granola over each filled muffin cup, pressing lightly so it sticks. Bake at the high temperature for about 5 minutes, then reduce the oven heat to 180°C without removing the muffins. Continue baking for another 18–19 minutes, or until a skewer poked in the centre comes out clean.
Let the muffins sit in the pan for about 5 minutes after baking, then transfer them to a rack to cool further. These are lovely warm or at room temperature and stay fresh for a couple of days when covered.

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Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

View Details