Easy lemon & blueberry yoghurt muffins with oats

If you’re looking for a delightful way to start your day or an afternoon treat that feels indulgent yet wholesome, look no further than these Easy lemon & blueberry yoghurt muffins with oats. Bursting with fresh flavors and a wonderfully moist texture, these muffins combine the tangy zest of lemon with the sweetness of blueberries, all while being enriched with hearty oats. Plus, they’re simple to whip up, making them perfect for both novice bakers and seasoned pros.

Why It’s Crowd-Pleasing

These muffins are a surefire hit at any gathering. They strike the perfect balance between sweet and tangy, and their moist, fluffy texture makes them irresistible. The addition of oats not only boosts the nutritional profile but also adds a delightful chewiness. Whether you’re serving them for breakfast, brunch, or as a snack, these muffins are bound to impress your family and friends. They’re also versatile—perfect for using up seasonal berries or adapting to your flavor preferences.

Ingredients at a Glance

• 375 grams self-raising flour, sifted (approximately 2 1/2 cups)
• 150 grams caster sugar (plus extra for sprinkling, about 2/3 cup)
• 180 ml sunflower oil (about 3/4 cup)
• 3 free-range large eggs
• 140 grams Danone Divine Double Cream Lemon Cheesecake flavour (or any yogurt of your choice, about 1/2 cup)
• Zest of half a lemon (optional, for extra flavor)
• 1 tsp vanilla extract
• 30 grams rolled oats (plus extra for sprinkling, about 1/3 cup of old-fashioned oats)
• 150 grams frozen or fresh blueberries (about 1 cup)

Tools of the Trade

• Muffin tin – essential for baking these delightful treats.
• Mixing bowls – use different sizes for dry and wet ingredients.
• Whisk – perfect for blending ingredients smoothly.
• Spoon or spatula – for folding in the blueberries gently.
• Measuring cups and spoons – accuracy is key in baking!

Cooking Easy lemon & blueberry yoghurt muffins with oats: The Process

Step 1: Preheat the Oven

Begin by preheating your oven to 180°C (350°F). This ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Grease your muffin tin or line it with muffin cases to make removing the muffins easier once they’re baked.

Step 3: Mix Dry Ingredients

In a large mixing bowl, sift together the self-raising flour, caster sugar, and rolled oats. This helps to aerate the flour and combine the ingredients evenly.

Step 4: Whisk Wet Ingredients

In another bowl, whisk together the sunflower oil, eggs, yogurt, vanilla extract, and lemon zest. Make sure everything is well combined for a smooth batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!

Step 6: Fold in the Blueberries

Gently fold in the blueberries, being cautious not to mash them. This will help keep your muffins light and airy.

Step 7: Fill the Muffin Tin

Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. For an extra touch, sprinkle a bit of caster sugar and more oats on top of each muffin.

Step 8: Bake

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 9: Cool and Enjoy

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!

Low-Carb/Keto Alternatives

• Almond flour – substitute self-raising flour with almond flour for a low-carb option.
• Stevia or erythritol – replace caster sugar with your favorite low-carb sweetener.
• Greek yogurt – use a plain, unsweetened Greek yogurt for a healthier twist.
• Fresh raspberries or strawberries – opt for lower-carb berries to maintain the flavor.

Author’s Commentary

These Easy lemon & blueberry yoghurt muffins with oats have become a staple in my baking repertoire. The combination of flavors is simply divine, and I love how the yogurt keeps the muffins incredibly moist. Don’t hesitate to experiment with different fruits or even add some nuts for crunch. They also make a perfect grab-and-go breakfast or a delightful snack during the day.

How to Store & Reheat

To store your muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Just wrap each muffin in plastic wrap and store them in a freezer bag for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at a low temperature until heated through.

Frequently Asked Questions

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries work wonderfully in this recipe. Just be sure to coat them lightly in flour before folding them into the batter to help prevent them from sinking.

Can I make these muffins dairy-free?

Yes, you can substitute the yogurt with a dairy-free alternative, such as coconut yogurt or almond yogurt, while still achieving a delicious result.

What can I do if I don’t have self-raising flour?

You can make your own self-raising flour by combining plain flour with baking powder. For every cup of plain flour, add 1 1/2 teaspoons of baking powder and a pinch of salt.

How can I enhance the lemon flavor?

If you love a stronger lemon flavor, feel free to add more zest or a tablespoon of lemon juice to the wet ingredients for an extra citrus kick!

Try These Next

• Banana Oatmeal Muffins
• Zucchini Chocolate Chip Muffins
• Apple Cinnamon Muffins
• Peach Yoghurt Muffins

Final Thoughts

These Easy lemon & blueberry yoghurt muffins with oats are not only a treat for the taste buds but also a straightforward baking project that can bring joy to your kitchen. With their vibrant flavors and delightful texture, they are sure to become a favorite in your household. So gather your ingredients, preheat that oven, and indulge in the deliciousness of homemade muffins that are as wholesome as they are satisfying. Happy baking!