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Muffins have always been one of my favorite breakfast treats, especially when they’re bursting with fresh blueberries and bright lemon flavor. I don’t mind a little indulgence now and then, but I especially appreciate recipes that keep the butter and sugar in check without sacrificing flavor.
I found this recipe in Taste of Home (affiliate link) Comfort Food Diet Cookbook, a cookbook I borrowed from my mom, and it immediately caught my eye. After one batch, I knew it was a keeper.
One of the things I like most is that I can easily make a small batch. Instead of ending up with a dozen muffins, I usually bake just six, which is perfect for our household. They’re tender, lightly sweet, and topped with a simple oat streusel that makes them feel just a little special.
Whether you enjoy one warm from the oven or save a few for easy breakfasts during the week, these muffins are a delicious way to make the most of blueberry season.
Why You’ll Love This Recipe
- Bright lemon and blueberry flavor
- Lightly sweet with a crunchy oat topping
- Small-batch recipe makes 6 muffins
- Great for breakfast
Ingredients & Notes
- Quick-cooking oats – Used in both the muffins and the crunchy streusel topping.
- All-purpose flour – Provides structure while keeping the muffins tender.
- Granulated sugar – Adds just enough sweetness without making the muffins overly sweet.
- Baking powder – Gives the muffins a light, fluffy rise.
- Salt – Balances and enhances the flavors.
- Egg – Binds the batter and adds richness.
- Milk – Keeps the muffins moist and tender.
- Butter – A small amount adds flavor to both the batter and the topping.
- Fresh lemon zest – Gives the muffins their bright, fresh lemon flavor.
- Vanilla extract – Adds warmth and rounds out the citrus.
- Fresh or frozen blueberries – If using frozen berries, stir them in straight from the freezer to help prevent bleeding.
- Brown sugar – Sweetens the oat streusel topping and adds a hint of caramel flavor.
How to Make Lemon Blueberry Oat Muffins
- Position an oven rack in the middle of the oven. Preheat the oven to 400F degrees.
- In a large bowl, whisk together the oats, flour, sugar, baking powder and salt until well combined.
- In another bowl stir together the egg, milk, melted butter, lemon peel and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir just until moistened. Gently fold in the blueberries.
- Coat 6 muffin cups with cooking spray or use paper liners.
- Evenly distribute the batter amongst the 6 muffin cups.
- Combine the topping ingredients and sprinkle evenly over the batter in the muffin cups.
- Bake in a preheated 400F degree oven until a toothpick inserted comes out clean, about 20 to 24 minutes.
- Remove from the oven and let the muffins rest in the pan for 5 minutes and then transfer them to a wire rack to cool completely before storing or enjoy while still a little warm.
Recipe Tips
- Stir the batter just until combined to keep the muffins tender.
- Don’t thaw frozen blueberries before adding them.
- Let the muffins cool for about 5 minutes before removing them from the pan.
Variations
- Add a pinch of cinnamon to the streusel topping.
- Substitute raspberries or chopped strawberries for the blueberries.
- Sprinkle a few sliced almonds over the topping before baking.
- Double the recipe if you’d like a full dozen muffins.
Storage
Store covered at room temperature for up to 2 days or refrigerate for longer storage. These muffins also freeze well for up to 3 months.
How Many Calories and WW Points?
A great healthy grab-and-go breakfast or snack, each muffin has just 166 calories and 6 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
If you’ve made these low fat Lemon Blueberry Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Lemon Blueberry Oat Muffins
Equipment
Ingredients
For the Muffins:
- 1/2 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 tablespoon butter, melted
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries (If using frozen blueberries, don’t thaw them before adding to the batter)
For the Topping:
- 1/4 cup quick-cooking oats
- 1 tablespoon brown sugar
- 1-1/2 teaspoons butter, softened
Instructions
- Position an oven rack in the middle of the oven. Preheat the oven to 400F degrees.
- In a large bowl, whisk together the oats, flour, sugar, baking powder and salt until well combined.
- In another bowl stir together the egg, milk, melted butter, lemon peel and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir just until moistened. Gently fold in the blueberries.
- Coat 6 muffin cups with cooking spray or use paper liners.
- Evenly distribute the batter amongst the 6 muffin cups.
- Combine the topping ingredients and sprinkle evenly over the batter in the muffin cups.
- Bake in a preheated 400F degree oven until a toothpick inserted comes out clean, about 20 to 24 minutes.
- Remove from the oven and let the muffins rest in the pan for 5 minutes and then transfer them to a wire rack to cool completely before storing or enjoy while still a little warm.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Taste of Home Comfort Food Diet Cookbook: Lose Weight with 433 Foods You Crave! (affiliate link)
Terrific Muffins – thank you (& your Mom) for this recipe
Excellent! Husband and grandkid approved! Thanks for the recipe Martha.
Ur recipe gets bonus points for being a smaller batch! Gonna try this soon. I only have rolled oats on hand, I am planning to pulse it and use in place of quick cooking oats. Do you think it would work out well?
These are perfect, delicious, moist and small. Perfect!
Love these!! Have also used strawberries, as well as strawberries and blackberries together (doubled the recipe for 12 muffins)
Hi, When you give recipes for muffins, do you use regular size muffin tin or do you make mini muffins? The calories are regular muffin? Thank you.
Hi Lola, I specify when the muffins are “mini” otherwise they are make in regular size muffin tins. Hope this helps.
Hi Lola, They are regular size muffins unless otherwise specified. Hope this helps.