These lemon blueberry oat bran muffins are the perfect healthy snack that the whole family could enjoy, either for breakfast or to pack as treat on the go.
Being a mom, packing lunch for my boys is one part of this equation. Gone are the good ol’ days where a peanut butter sandwich could be thrown together in a pinch! I like making something healthy that the whole family can enjoy either for breakfast in a rush or for a ‘treat’ addition to a lunch. Enter these lemon blueberry oat bran muffins!
Healthy Muffin Recipes
There is something so wonderful about a homemade muffin. With a busy household, I make a batch a week and like to keep things interesting. Here are some of my favourites, or see them all here [1]!
- Veggie Muffins [2]
- Vanilla Pear Yogurt Muffins [3]
- Sneaky Mommy Muffins [4]
- Orange Hemp Heart Muffins [5]
I like to freeze half of my batch usually in small individual containers, so that they can easily be added to a lunch bag in a snap. Your future self thanks you! Blueberries are packed with antioxidants, and these muffins are full of them! The addition of some honey and an extra egg makes, them moist with a nice hit of lemon, courtesy of the zest and rind.
Lemon and blueberry are a match made in heaven. If this combo is up your alley, try recipes like Lemon Blueberry Scones [6] or Lemon Blueberry Ricotta Muffins [7].
Lemon Blueberry Oat Bran Muffins
Lemon Blueberry Oat Bran Muffins
These lemon blueberry oat bran muffins are the perfect healthy snack that the whole family could enjoy either for breakfast in a rush or to pack as treat in the kids lunches.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/3 cups oat bran
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup milk (I used 2%)
- 1/2 cup vanilla or lemon yogurt
- 2 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1/3 cup honey
- 1/2 cup melted butter
- 2 cups fresh or frozen blueberries or part fresh plums
Instructions
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Preheat the oven to 350 F and line a large muffin tin with paper liners. The recipe makes 18 muffins, so I use both a 12 cup and a 6 cup tin for the recipe, but you can cook them in batches if you only have one tin.
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In a large bowl whisk together the flour, oat bran, baking powder, baking soda, and sugar.
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In a separate medium bowl, whisk together all of the remaining ingredients except the blueberries.
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Mix the liquid ingredients into the dry ingredients and fold together until just mixed. Fold in the frozen blueberries.
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Using an ice cream scoop, divide the muffin batter among the lined tins (it makes 18 muffins so you may need to do this in two batches if you don’t have two tins) and bake for approximately 30 minutes or until a toothpick inserted into the centre comes out clean with no crumbs.