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–+ servings

Lemon Blueberry Oatmeal Muffins

Siri
Healthy and moist lemon blueberry oatmeal muffins that are free of refined sugars and refind flours, perfect for a dessert or as a breakfast even!
5 from 2 votes
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Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Servings 6 muffins
Calories 171 kcal

Ingredients
 
 

  • 1 cup oat flour
  • ⅛ cup coconut oil
  • ⅛ cup greek yogurt
  • ¼ cup honey
  • ½ cup blueberries
  • 1 egg
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions
 

Initial Prep

  • Wash blueberries under cold runig wate and pat dry them, take corn strach into a plate and coat the berries well, this helps the berries not to sink down in the batter.
  • Line a muffin tray with cupcake liners and optionally spray cooking oil or apply some coconut oil .
  • Pre-heat the oven to its maximum temperature for at least 10-12 minutes.

Batter preparation

  • Take all the wet ingriednts oil, curd, egg, lemon juice(and also zest)into mixing bowl.
  • Using a fork or a hand whisker, mix well all the wet ingridients.
  • Add the dry ingredients like oat flour, baking powder(if using), salt. Sift the flour before adding if you can.
  • Gently mix the wet and dry ingredients together but not over mix it, I would say not to mix more than 12-15 times.
  • To the batter, add in the corn strach coated blueberries , gently fold them into the batter by not overmixing the batter.
  • Using an ice-cream scooper or a large spoo, add batter to the cup cake liners not more than the ¾ height of the it. you could add additional blueberries on top at this stage.
  • Bake them at 180 degrees celsius for 20 minutes by checking in between. If you notice the top is becoming burnt, cover it with foil in the last 10 minutes.

Notes

Oat flour is nothing but ground oats.
Blueberries If using frozen berries, don't thaw them else they will bleed.
Eggs - should be at room temperature.
YogurtIf you don't want to use eggs, try doubling the yoghurt. make sure the yoghurt is thick and don't add any why from it.
Baking: if you notice the top is burning, cover the muffins with a foil halfway. also generally the muffins are ready baked in 20 minutes but oven temperatures vary. so check by inserting a toothpick in the middle, if doesn't come out clean bake for extra 10 minutes or so.
Cooling down - make sure you allow them to cool down on a wire rack else they will fall apart easily.
Storage - Like most muffins, these are best consumed on the day. To store, keep them in an airtight container, if freezing them for a month,  reheat them either in the microwave, or cut them in half then grill/broil them. 
Nutritional info is for one muffin.
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Nutrition

Calories: 171kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 16mgPotassium: 101mgFiber: 2gSugar: 13gVitamin A: 47IUVitamin C: 4mgCalcium: 21mgIron: 1mg
Keyword blueberries, eggs, honey, muffins
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