Blueberry Lemon Mini Oatmeal Muffins

It’s back-to-school season so Blueberry Lemon Mini Oatmeal Muffins are a simple recipe to have on-hand for breakfasts, healthy snacks, and lunchbox happies. Each batch yields 24 two-bite muffins so make a double batch and freeze the extras–you’ll be happy you have them on-hand on a busy morning!

Bite-sized Blueberry Lemon Mini Oatmeal Muffins make a #healthysnack or lunchbox fave via @holleygraingerClick To Tweet

Here’s a step-by-step visual guide to help make these perfectly poppable bite-sized snack muffins.

Combine dry ingredients.

In a separate bowl, combine liquid ingredients.

Gently combine wet and dry ingredients and fold in blueberries.

Add 1-2 tablespoons batter to a greased mini muffin tin.

Bake until wooden pick inserted in the center is clean.

Cool on a wire rack (if you can wait!)

Get the full recipe below!

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Blueberry Lemon Mini Oatmeal Muffins from Holley Grainger

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Blueberry Lemon Mini Oatmeal Muffins

Blueberry Lemon Mini Oatmeal Muffins

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 mini muffins 1x

Description

It’s back-to-school season so Blueberry Lemon Mini Oatmeal Muffins are a simple recipe to have on-hand for breakfasts, healthy snacks, and lunchbox happies.

Scale

Ingredients

  • ¾ cup whole wheat pastry flour
  • ½ cup uncooked oats
  • ¼ tsp cinnamon
  • 1/8 tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup Greek yogurt (2% is preferred)
  • ¼ cup applesauce
  • 1 egg
  • ½ tsp vanilla bean paste (or extract)
  • 1 lemon – zested and juiced
  • 1/3 cup brown sugar
  • 2/3 cup blueberries

Instructions

  1. Preheat the oven to 350 F.
  2. Combine the flour, oats, cinnamon, salt, baking powder and soda in a medium bowl.
  3. Combine the yogurt, applesauce, egg, vanilla, lemon zest and juice, and brown sugar in a small bowl.
  4. Pour the bowl with the wet mixture into the bowl with the dry mixture. Mix until just incorporated.
  5. Gently fold in the blueberries.
  6. Pour mixture into a greased muffin pan. Bake at 350 F for 10-12 minutes, or until a toothpick can be cleanly removed from the muffin.
  7. Allow to cool slightly before removing from pan.