Lemon Blueberry Oat Bran Muffins

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Lemon Blueberry Oat Bran Muffins

I vowed that, as a part of my New Year’s Resolution for 2016, I would plan and prepare better.  A big part of this is getting ready for the week ahead of time to avoid hectic mornings that are simply not a good start to any day!

Lemon Blueberry Oat Bran Muffins

Being a mom, packing lunch for the little guy is one part of this equation.  Gone are the good ol’ days where a peanut butter sandwich could be thrown together in a pinch on those crazy days.  I wanted to make something healthy that the whole family could enjoy either for breakfast in a rush or for a ‘treat’ addition to a lunch. Enter these lemon blueberry oat bran muffins.

Lemon Blueberry Oat Bran Muffins in baking pan

I freeze half of the batch in small individual containers so that they can easily be added to a lunch bag in a snap.  Blueberries are packed with antioxidants, and these muffins are packed with 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.

Cooked Lemon Blueberry Oat Bran Muffins

Have a great week!

Makes 18 muffins


  • 1 3/4 c. flour
  • 1 1/3 c. oat bran
  • 1/2 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 c. milk
  • 1/2 c. vanilla or lemon yogurt
  • 2 Tbsp. grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. vanilla
  • 1/3 c. honey
  • 1/2 c. melted butter
  • 2 c. frozen wild blueberries (or part fresh plums)



  1. Preheat the oven to 350F 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.
  2. In a large bowl whisk together the flour, oat bran, baking powder, baking soda, and sugar.
  3. In a separate medium bowl, whisk together all of the remaining ingredients except the blueberries.
  4. Mix the liquid ingredients into the dry ingredients and fold together until just mixed.  Fold in the frozen blueberries.
  5. 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.
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32 Comments on “Lemon Blueberry Oat Bran Muffins”

  1. Pingback: Weekly What I Ate – Adventures of a Blonde

  2. Vanessa

    Just made these muffins and OH MY GOSH they are delicious !!!

    Awesome and easy recipe!!

    Thanks is much Tori for sharing.

  3. Sarah

    Followed the recipe to a T, and WOW they turned out amazing! Love the lemony addition. My husband takes a long shuttle to work in the morning, so this is perfect for him to grab with his coffee on his way out the door. Thank you for sharing!

  4. Jenna

    So yummy! Thanks for the recipe 🙂 I used coconut oil instead of butter and cut the sugar to 1/3 cup and they turned out amazing!!! Will definitely be making this again!

  5. Lyndsay

    I also followed the recipe exactly and the muffins turned out so delicious. The second time I made them I used whole wheat flour (1.5 cups instead of 1.75 cups) and they are still so tasty!

  6. Margaret

    Its a Tori recipe day today! As I type these are in the oven and based on the spatula test (every good cook test the taste right!) this recipe is a keeper. Had to make a few subs as I didn’t have everything – put steel oats in the processor and ground them down by 1/2 to make the bran (still a bit crunchy), almond milk instead of milk and margarine instead of butter. Could I have used apple sauce instead and if so how much? Thanks for the great recipe and for being accurate on the “makes” – 18 exactly!

  7. Carley

    These look amazing, Tori! Can’t wait to make them! Do you think the recipe would allow for the addition of a banana? Maybe with some modifications? Always looking to use up overripe bananas!
    As a RD-to-be and fellow good food enthusiast, your blog is so inspiring! I love your beautiful photos and wholesome recipes. Thank you!

    1. Tori Wesszer

      Thanks so much Carley! I’m not totally sure about the banana, you would have to try. It would likely work, you just have to watch the ratio so it still rises properly. Give it a whirl! Good luck with your RD journey, so great to hear that you’re taking that path!

  8. Hilda

    This recipe sounds wonderful! I know I could successfully substitute chia or flax “eggs” for a vegan version, but do you have any suggestions for a gluten free version for a celiac friend? (Oat flour??) Thanks!

    1. Tori Wesszer

      Hi Hilda,
      Though I haven’t tried this substitute, Patricia Chuey’s gluten free flour would be what I would recommend trying, though the oat flour may work? It has been the best gluten-free flour blend that I’ve tried. You can purchase it directly through her by contacting her through her website patriciachuey.com or I believe it’s at Save On Foods as well.

  9. Leigha

    This muffin recipe is amazing!!! Its a cold miserable day in Calgary today so I thought I would make some lemony blueberry muffins and these are delicious. I’m a substitution addict. So of course I couldn’t help myself. I didn’t have oat bran so I just put gluten free oat in the food processor until they were fine. I added #EpicureVeganProteinPowder for some extra protein and probiotics and a every so slight coconut flavour. I also substituted coconut oil for the butter, almond milk for the milk and mixed berries (blueberries, blackberries and raspberries) instead of just blueberries. To my surprise even with all the switches, these muffins are amazing!!!

  10. Danielle

    I’ve been wanting to make these muffins for a while now and today I finally got around to making them. They were easy to make and are so delicious, even my boyfriend likes them and he is one tough critic.

    As a future RD, I love your blog and all the great recipes. Thanks for sharing and for being so inspirational.

    1. Tori Wesszer

      Hi Tania,

      I haven’t tried it, you can try that or perhaps with wheat bran? They have different properties so it’s hard to say how it will go. The other thing you could do is try to pulse some oats in a blender and use that…just thinking outside the box!

  11. Robin

    Hi! These sound delicious. Do you know how much fiber is in a muffin? Looking to find stuff with extra fiber for my 15 month old!

  12. Kristen

    Love all of your recipes!! I’m going to try these but wondering if ground flax can be used to substitute oat bran just because I don’t have any here! I think it’s the same consistency right? TIA!

  13. Candice

    I know this is an old thread, but I wanted to say that I made these today and they turned out beautifully, which is surprising since I used a gluten-free flour blend (Bob’s Red Mill “1 to 1”, I think it is called)

    I used brown sugar instead of white, and used a combo of butter and coconut oil, and plain Greek yogurt, as that is all I had on hand. I know, I know…I just hate it when people change recipes, but hey, it needed to be gluten free.

    I allowed the batter to stand for 20 minutes in order to hydrate it fully before adding the frozen blueberries.

    They really rose up nice and high with a great peaked top, which is unusual with gluten-free baked goods. It was not grainy at all and was not too sweet, either. This is a very forgiving recipe. Thank you for sharing it.

  14. Christine

    I know it’s been a long time since you posted this recipe, but I just made these muffins. They are DELICIOUS!! I could eat all 18 in one sitting! They are so easy to make too! I’m obsessed with the recipes on your blog and appreciate that your share all these recipes with the world! Thank you Tori!!

  15. Lindsay

    I know this is an old post but I just made these muffins using fresh blueberries (which I have a lot of), and they’re so delicious!

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