Blueberry Lemon Oat Muffins with Lenox

This post is in partnership with Lenox, and all opinions are my own.

Spring has arrived, and these breakfast muffins are the perfect way to start the morning! Simply combine all of the ingredients and bake the batter for 30 minutes! The Blueberry Lemon Oat Muffins are ready in less than an hour!

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Blueberry Lemon Oat Muffins

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Ingredients

• 1 cup rolled oats
• 1 cup wheat flour
• 1 tsp baking powder
• 1 cup milk
• 1 cup plain greek yogurt
• 2 eggs
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 1/3 cup cane sugar
• 1 cup blueberries
• 1 tbsp vanilla extract

Lemon Glaze

• 1 tsp lemon juice
• 1/2 cup powdered sugar
• 1/2 tsp lemon zest

Instructions

• Preheat oven to 350ºF and spray a 12-cup muffin tin with cooking spray.
• In a large bowl combine oats, wheat flour, and baking powder and gently toss together.
• In another large bowl, beat eggs.
• Mix in milk, Greek yogurt, lemon zest, lemon juice, vanilla extract and sugar into the eggs and stir together until everything is incorporated.
• Slowly mix the dry ingredients into the wet ingredients until well combined.
• Fold in the blueberries.
• Evenly divide the muffin batter between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
• Cool completely before removing muffins from the pan and top with lemon glaze.
• Enjoy!

If you make these Blueberry Lemon Oat Muffins, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!