Changing 1/2 the all-purpose flour with complete wheat flour provides these Lemon Blueberry Oatmeal Muffins the additional protein and fiber you could get via your day.
In the present day I’m sharing considered one of my favourite breakfast recipes: Lemon Blueberry Oatmeal Muffins. Throughout my lifelong journey of studying extra about cooking and baking, I’ve discovered methods to create more healthy baked items that maintain my household and buddies completely satisfied whereas permitting me to sleep at evening. On this case, I changed 1/2 the all-purpose flour with complete wheat flour and swapped the canola oil for plain yogurt. These changes give the muffins further protein and fiber whereas additionally decreasing the fats and energy. To not point out it retains my youngsters full and glad, with out asking for one more snack 10 minutes later.
Tips on how to Make Lemon Blueberry Oatmeal Muffins
Begin your Lemon Blueberry Oatmeal Muffins by mixing a portion of the oats with the brown sugar in a small bowl and put aside to make use of later.
Subsequent, you’ll combine your dry substances collectively. First you’ll measure out your white flour.
Adopted by the remaining oats.
Subsequent comes common, granulated sugar.
End with the entire wheat flour, baking powder, and salt. Give it a great whisking till it’s evenly blended.
Then in one other bowl, you’ll combine your dry substances. Begin along with your milk and yogurt, adopted by the egg whites.
Add a splash of vanilla.
Then use a microplane or grater to zest your lemon.
Slowly add the moist substances to the dry substances, whisking till mixed.
Final you’ll slowly combine in your blueberries. Watch out to not overmix your batter!
Then utilizing a spoon or ice cream scoop, evenly portion out the batter into your ready muffin tin.
High every muffin with a little bit of the oat and sugar combination you made to start with.
Bake at 400 levels for 18-22 minutes, or till the tops are a light-weight, golden brown colour. Allow them to cool for five minutes, then take away from the tin and revel in!
Shake Issues Up
- Swap the berry. Use raspberries or blackberries as an alternative of blueberries.
- Make it gluten-free. Use almond-flour or one other gluten free flour to make these celiac pleasant.
Often Requested Questions:
How do you separate egg whites?
There are fancy instruments referred to as egg separators you should buy, or you may merely crack the egg in half, and slowly switch the yolk forwards and backwards between the 2 halves, letting the whites fall into the bowl.
Are you able to freeze muffins?
Sure! Muffins retailer splendidly within the freezer. In an hermetic container or bag, they’ll maintain within the freezer for 3 months. Simply allow them to thaw in a single day, or defrost within the microwave to get pleasure from.
What kind of blueberry do I exploit in muffins?
You need to use contemporary or frozen blueberries when baking. I choose Michigan’s highbush blueberries, that are massive and plump, however wild blueberries (that are smaller) are generally discovered and work nice, too!
Extra Wholesome Baked Items
Did you attempt these muffins and love them? The following time you make them, snap an image and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we will admire and share your dish.
Eat them for breakfast, lunch, or a snack, and these Lemon Blueberry Oatmeal Muffins can be scrumptious and satisfying, maintaining you full till your subsequent meal.
No fork required.
Lemon Blueberry Oatmeal Muffins
Changing 1/2 the all-purpose flour with complete wheat flour provides these muffins the additional protein and fiber you could get via the day.
- 1 ¾ cup oats (fast cooking or quaint)
- 2 tablespoons brown sugar
- ½ cup complete wheat flour
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup low fats milk
- 2 egg whites
- 2 tablespoons plain yogurt
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 cup blueberries (contemporary or un-thawed frozen)
Preheat oven to 400 levels, and spray or line a 12 muffin cup tray and put aside.
In small bowl, mix 1/4 cup oats with brown sugar and put aside for topping.
In massive bowl, mix remaining oats with the remainder of the dry substances and blend effectively.
In small bowl, whisk collectively milk, eggs, yogurt, lemon zest and vanilla. Slowly add moist substances to the dry and stir till moistened- cautious to not over combine.
Rigorously stir within the blueberries and fill muffin cups 3/4 of the way in which. Sprinkle with topping. Bake 18-22 minutes or till mild, golden brown.
Cool muffins in pan for at the least 5 minutes. Take away from pan and serve heat.
Energy: 130kcalCarbohydrates: 27.6gProtein: 3.4gFats: 1gSaturated Fats: 0.2gSodium: 52mgFiber: 2.2g
Need extra scrumptious and flavorful breakfast recipes? Head over to my Pinterest Board!