Lemon Blueberry Oat Mini-Muffins

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Thank you so much for stopping by! If you’ve been searching for the perfect mini-muffin recipe that’s bursting with fresh flavors and easy enough for any day of the week, you’re in for a real treat. These Lemon Blueberry Oat Mini-Muffins are everything I love about wholesome baking zesty, fruity, comforting, and just the right amount of sweet.

Lemon Blueberry Oat Mini-Muffins combine bright citrus with juicy blueberries and heart-healthy oats to create a bite-sized snack that’s anything but boring!! Whether you’re packing lunchboxes, preparing for brunch, or looking for a satisfying afternoon pick-me-up, these mini-muffins will not disappoint.

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Why You’ll Fall in Love With These Lemon Blueberry Oat Mini-Muffins

Mini in size, but major in flavor, these muffins have become a fast favorite in my kitchen, and here’s why I think you’ll love them too:

• Naturally sweet and zesty: The lemon brings a fresh brightness that perfectly balances the sweet pop of blueberries.
• Whole grain goodness: Rolled oats and whole wheat flour make these muffins feel hearty and nourishing.
• Snack-sized and kid-approved: Their mini form makes them ideal for small hands, lunchboxes, or mindful snacking.
• Quick and freezer-friendly: Bake once, enjoy all week or freeze and pull out when the muffin craving strikes!

What Do They Taste Like?

These little beauties are like summer in muffin form! You get that fragrant, sunny burst of lemon right up front, followed by the juicy, jammy sweetness of blueberries in every bite. The oats add a slightly nutty, chewy texture that makes them feel wholesome and satisfying. Imagine your favorite blueberry muffin met a lemon oat bar… and had the cutest mini-muffin babies. 😍

Benefits of This Recipe

• Heart-healthy oats for fiber and satiety
• Low in refined sugar (and easy to adapt for even lower sugar versions)
• Dairy-free adaptable
• Great for batch baking
• Freezer-friendly

Ingredients for Lemon Blueberry Oat Mini-Muffins

Here’s everything you’ll need to bring these zesty little guys to life:

• 1 cup rolled oats
• ¾ cup whole wheat flour (or all-purpose flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon (optional, but delightful)
• Zest of 1 large lemon
• ⅓ cup honey or maple syrup
• ⅓ cup unsweetened applesauce
• 1 egg
• ⅓ cup plain Greek yogurt (or dairy-free alternative)
• ¼ cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Tools You’ll Need

You don’t need anything fancy just some basics:

• Mini muffin tin (24-count preferred)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Microplane or fine grater for lemon zest
• Non-stick spray or mini muffin liners

Ingredient Swaps and Add-Ins

Want to put your own spin on these? Go for it! I promised you versatile, and here’s proof:

• Flour: Use all-purpose or gluten-free flour blend in place of whole wheat.
• Sweetener: Swap honey for maple syrup or agave.
• Yogurt: Sub in mashed banana or a non-dairy yogurt to make it vegan.
• Mix-ins: Add shredded coconut, chopped nuts, or white chocolate chips.
• Citrus: Orange zest instead of lemon makes a fun variation.

How to Make Lemon Blueberry Oat Mini-Muffins

Let’s get to the good stuff. You’ll be amazed how simple these are!

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line with paper liners.
2. Combine dry ingredients: In a medium bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and lemon zest.
3. Mix wet ingredients: In a separate large bowl, whisk the egg, honey (or maple syrup), applesauce, yogurt, milk, vanilla extract, and lemon juice until smooth.
4. Combine wet and dry: Add the dry ingredients to the wet and stir until just combined. Don’t overmix!
5. Fold in blueberries: Gently fold in the blueberries with a spatula. If using frozen, coat them in a teaspoon of flour to help prevent sinking.
6. Scoop and bake: Fill muffin cups almost to the top with batter. Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and enjoy: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).

What to Serve With These Muffins

These muffins are delightful all on their own, but here are a few pairing ideas to round out the snack or meal:

• Brunch spread: Pair with scrambled eggs, fruit salad, and coffee.
• Afternoon tea: Serve with hot lemon tea and a spoonful of lemon curd.
• Lunchbox: Include with a hard-boiled egg, cucumber sticks, and a small piece of cheese.

Tips for Perfect Mini-Muffins Every Time

• Don’t overmix: Gently folding the batter keeps muffins tender.
• Use room temp ingredients: Especially eggs and yogurt this helps the batter blend evenly.
• Watch the bake time: Mini muffins cook fast start checking at 12 minutes.
• Let them rest: Muffins firm up as they cool, so resist eating right from the oven (I know it’s hard!!).

Storing and Freezing

Storage: Keep muffins in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.

Freezing: Place cooled muffins in a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the fridge or warm in the microwave for 15–20 seconds.

Frequently Asked Questions

Can I make these gluten-free?

Yes! Just sub in a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.

Can I use frozen blueberries?

Absolutely. Just don’t thaw them first, and toss them in a little flour to prevent bleeding.

Can I use lemon extract instead of zest?

Zest gives a brighter, fresher flavor, but ½ tsp of lemon extract can work in a pinch.

Can I bake these as regular muffins?

Yes, this recipe makes about 10–12 regular muffins. Bake for 18–22 minutes instead.

Why These Mini-Muffins Deserve a Spot in Your Recipe Box

In under 30 minutes, you’ve got a batch of Lemon Blueberry Oat Mini-Muffins that deliver on flavor, nutrition, and convenience. They’re bright, comforting, and totally satisfying ideal for breakfast on the go, snack time with the kids, or even as a cute brunch offering.

So go ahead grab your muffin tin and zest that lemon. I promise this recipe will become a go-to favorite in your kitchen, just like it has in mine.

More Recipes Featuring Peaches & Summer Fruits

If you loved this, you’ll swoon for these:

• Peach Oat Breakfast Cookies
• Strawberry Lemon Yogurt Muffins
• Blueberry Peach Crisp Bars
• Plum Cardamom Upside Down Cake

Share the Muffin Love!

Tried this recipe? I’d love to see your creations! Tag me on Pinterest and drop a comment below to let me know how they turned out. Your feedback means the world! 💛

Nutritional Information (Per Mini Muffin – Approximate)

• Calories: 78
• Carbs: 12g
• Protein: 2g
• Fat: 2.5g
• Fiber: 1.2g
• Sugar: 5g

(May vary depending on specific ingredients used.)

Thanks for baking with me today I hope these Lemon Blueberry Oat Mini-Muffins bring as much joy to your kitchen as they do to mine.

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