Imagine biting into a muffin so perfectly moist, so bursting with tangy lemon and sweet blueberries, that it transforms your ordinary morning into an extraordinary culinary experience. These Easy Lemon Blueberry Yoghurt Muffins with Oats are not just a recipe – they're a morning revelation that combines wholesome ingredients, vibrant flavors, and bakery-style deliciousness right in your own kitchen. Whether you're a busy professional, a health-conscious foodie, or a breakfast enthusiast, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup plain yoghurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together yoghurt, sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- In a separate bowl, mix the dry ingredients: all-purpose flour, rolled oats, baking powder, baking soda, and salt. Stir to combine thoroughly.
- Gently fold the dry ingredients into the wet mixture, stirring just until incorporated. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for better mixing and a more uniform texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Fresh is Best: Use fresh, plump blueberries for the most intense flavor and best texture.
- Even Distribution: Toss blueberries in a little flour before adding to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 40mg
