These soft muffins highlight a flavor combination that’s perfect for spring – lemon and blueberry. The tart flavor of the lemon helps bring out the natural sweetness of the blueberries, complementing them really well. And because they’re made with good-for-you ingredients like ground oats and Greek yogurt instead of flour and butter, you can feel good about making them for your family. They make a wonderful addition to a Mother’s Day brunch, a weekend breakfast at home, or even an easy on-the-go weekday breakfast or snack.
To get that lemon tang, both the fresh juice and zest of the fruit are used in this recipe. In addition to adding a lot of flavor, the zest is high in vitamins and minerals that help lower cholesterol and keep you fit. Fresh lemon juice is high in Vitamin C and fiber and helps lower cholesterol and protect against cancer and heart disease.
Blueberries are a great addition to these muffins because they have a lot of flavor along with a lot of great health benefits. Not only do blueberries have the highest antioxidant capacity of all fresh fruit, they are also known to aid in reducing belly fat, promote urinary tract health, preserve vision and prevent heart disease and cancer. That’s one powerful little berry.
The use of banana helps keep the muffins moist and fluffy without the use of butter. Bananas are often considered a “super food” because of the many health benefits that come along with eating them. Rich in Vitamin A, iron, potassium, and other vitamins and minerals, bananas are a wonderful source of natural energy.
Instead of using flour, this recipe uses oats that have been ground to a flour-like consistency. This makes for a great recipe for those with a gluten sensitivity, but it also adds plenty of fiber and minerals that are beneficial even if you don’t have any issues with wheat flour. With the use of Greek yogurt, these muffins come out extra soft and moist without adding any fat like traditional recipes that use butter or oil.
These lemon blueberry muffins have a bright flavor that make any breakfast cheerful. Eat at room temperature or heat in the toaster. Easy, delicious and good for you, too.
- 2-1/2 cup old-fashioned oats
- Zest of 1 lemon
- Juice of 1 lemon
- 1 extra ripe banana, cut in quarters for easier mixing
- 2 eggs
- 1/3 cup granulated sugar
- 3/4 cup Greek non-fat plain yogurt
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup blueberries
- Preheat oven to 350 degrees.
- Lightly grease a 12-cup muffin tin with spray or butter.
- Using a food processor, grind oats until fine. They should have the consistency of flour.
- Zest the lemon and set zest aside. Juice the lemon.
- Add all ingredients except the blueberries to the food processor with the oats.
- Pulse to combine until the mixture is smooth and consistent.
- Gently fold in blueberries.
- Distribute batter evenly in the muffin tin.
- Bake approximately 20 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
- Allow to cool for 10-15 minutes. Then run a knife around the edges of each muffin to remove from tray.
Ingredient tip: Over-ripe bananas are best for baking because they are the sweetest. If your bananas start to turn soft or get brown spots, simply remove the peels and freeze in freezer-safe bags until you’re ready to bake.