Blueberry Lemon Muffins

This recipe for blueberry lemon muffins was adapted from several others we’ve tried. We think adding lemon enhances the blueberry flavor. Blueberry muffins with a twist!

Preheat oven to 375 degrees F.  Spray muffin pan with non-stick cooking spray. I don’t use cupcake liners on muffins because I think they tend to stick to the paper.

Dry Ingredients

• 1 1/4 cups flour
• 1 1/4 cups oats
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon

Wet Ingredients

• 2/3 cup unsweetened applesauce
• 1/2 cup milk
• 2 TBSP softened butter
• 1/2 cup firmly packed brown sugar
• 2 TBSP vegetable oil
• 1 large egg
• 1 TBSP lemon juice
• 1 cup blueberries

Directions

In a large bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon.  In another bowl combine the applesauce, milk, butter, brown sugar, and oil.  After that, stir in the egg.  Finally, add in the lemon juice after mixing the other wet ingredients.  This will help make sure the milk doesn’t curdle.  Add the applesauce mixture to the dry ingredients and stir together until it’s just mixed.  Carefully fold in the blueberries.

Divide the batter evenly between 12 muffin cups.  

Bake for 16 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Enjoy this recipe for blueberry lemon muffins. For other great recipes using oats, follow the link to Quaker Oats recipes.