How To make Blueberry Lemon Muffins

BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea

These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.

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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds

Preheat over to 350 degrees F.

Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.

In a large bowl combine oats, salt and baking powder and gently toss together.

Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.

Add in the blueberries and almonds and stir until just combined.

Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.

Cool completely before removing muffins from the pan and enjoy!

I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.

To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.

*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.

**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.

NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g

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BEST Blueberry Lemon Muffins Recipe ???? ASMR::MOIST & Easy Lemon Blueberry Muffins with Lemony Glaze

How to Make Blueberry Lemon Muffins? Easy Lemon Blueberry Muffins Recipe

Mixing Bowl (Porcelain):
Muffin Tray:

Notes, please read before making:
- Yes, you can substitute yogurt for sour cream.
- Frozen blueberries can be used, just add them directly- no need to thaw!
- You can skip the glaze if you want. These taste good as is.
- Don't substitute egg in this recipe, instead use this eggless one & just add lemon zest (1/2 tsp) & lemon juice (1/2 tbsp):

Ingredients:
Muffins:
- 1 egg
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 tbsp oil
- 2 tbsp melted butter
- 1/2 tsp vanilla
- pinch of salt
- 1 cup flour
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 3/4 cup or 150g fresh blueberries
Bake at 400F/204C for 20-25 min! ???? (took me 21 minutes exactly)
Lemon glaze:
- 6 tbsp powdered sugar
- 1/2 tbsp lemon juice
- 1/2 tbsp cream or milk

**** All the supplies I used:

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Kosher Salt:
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Blueberry Lemon Muffins | Bakery Style Muffins | How Tasty Channel

The most easy, soft and fluffy Blueberry Muffins flavored with fresh lemons just picked from my lemon tree! You can find all the tips to get a bakery-style muffins with a professional high dome shape. Everyone will love it!

►If you like a streusel top follow this recipe:

????PRINTABLE RECIPE AND TIPS:

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►EGGLESS BLUEBERRY LEMON CAKE:
►BLUEBERRY LEMON POUND CAKE:
►LEMON BARS:
►BLUEBERRY LEMONADE:
►BLUEBERRY BARS:
►LEMON MERINGUE PIE:

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Blueberry Lemon Muffin Recipe | YouTube LIVE | Gluten Free + Paleo

These Grain Free Blueberry Lemon Muffins are perfect for your Mother's Day menu or for weekend meal prep!
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BLUEBERRY LEMON MUFFIN RECIPE
6 eggs, beaten
¼ cup apple sauce
½ cup melted coconut oil
1 tsp. vanilla
¼ cup maple syrup
½ cup coconut flour
½ tsp. salt
¼ tsp. baking soda
1 tbsp. lemon zest
½ cup fresh blueberries

DIRECTIONS:

Preheat oven to 350 degrees.

Whisk together the eggs, apple sauce, coconut oil, vanilla extract, and maple syrup.

Add in coconut flour, sea salt, baking soda, and lemon zest and stir until everything is well combined. Gently fold in blueberries.

Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.

Nutrients per muffin; Calories: 141; Total Fat: 11.7g; Saturated Fat: 8.8g; Cholesterol: 87mg; Carbohydrate: 7g; Dietary Fiber: 1g; Sugars: 5g; Protein: 3.4g

Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!

HOW TO MAKE MOIST & FLUFFY BLUEBERRY MUFFINS/EASY RECIPE

#moistandfluffyblueberrymuffins
#blueberrymuffins
#thebestblueberrymuffinsrecipe

BLUEBERRY MUFFINS INGREDIENTS

INGREDIENTS:
2 & 1/2 CUP PLAIN FLOUR/APF
3 TSP BAKING POWDER
1/2 TSP IODISED SALT
1 & 1/8 CUP GRANULATED SUGAR
2 LARGE EGGS
1 CUP FRESH MILK WITH 1 TBS LEMON OR CALAMANSI JUICE (LEAVE IT FOR 10 MINUTES ASIDE BEFORE USING)
120ML SUNFLOWER OIL
1 TSP VANILLA EXTRACT
350G -380G BLUBERRIES
1/4 CUP LIGHT BROWN SUGAR/DEMERARA SUGAR

How to Make Blueberry Muffins

How to Make Blueberry Muffins
Full Recipe:

These delicious blueberry muffins have a healthy hint of lemon and a touch of lavender. So good that I skipped breakfast today and have eaten three in a row… Sour cream packs so much moisture, I know many bakers will add it to every cake recipe because it just works!. These muffins are right on the cusp of cupcakes, they’re so tender and cakey; I wouldn’t want it any other way! Lemon zest and juice add both a zingy kick of flavor and the acid reacts with the leavening agents and milk to do some magical things. I ALMOST skipped the blueberry glaze as the muffins were so pretty on their own and they tasted great plain. I’m so glad I didn’t, the blueberries infuse glaze with the most beautiful color and flavor it really is worth the extra few minutes to whip it up (and calories). I modified my super-refreshing Blueberry Lemon Cake to make this recipe, definitely check it out if you’re a cake lover!