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Tori Wesszer, Food and Lifestyle Blogger

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  • Meal Plan
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Appies & Snacks

Lemon Blueberry Oat Bran Muffins

January 17, 2016

Lemon Blueberry Oat Bran Muffins

I vowed that, as a part of my New Year’s Resolution for 2016, I would plan and prepare better.  A big part of this is getting ready for the week ahead of time to avoid hectic mornings that are simply not a good start to any day!

Lemon Blueberry Oat Bran Muffins

Being a mom, packing lunch for the little guy is one part of this equation.  Gone are the good ol’ days where a peanut butter sandwich could be thrown together in a pinch on those crazy days.  I wanted to make something healthy that the whole family could enjoy either for breakfast in a rush or for a ‘treat’ addition to a lunch. Enter these lemon blueberry oat bran muffins.

Lemon Blueberry Oat Bran Muffins in baking pan

I freeze half of the batch in small individual containers so that they can easily be added to a lunch bag in a snap.  Blueberries are packed with antioxidants, and these muffins are packed with them.  The addition of some honey and an extra egg makes them moist with a nice hit of lemon courtesy of the zest and rind.

Cooked Lemon Blueberry Oat Bran Muffins

Have a great week!

lemon blueberry oat bran muffins arranged in 4 columns of 4 on a cooling rack
5 from 1 vote
Print

Lemon Blueberry Oat Bran Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 Muffins

Ingredients

  • 1 3/4 cup flour
  • 1 1/3 cup oat bran
  • 1/2 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup vanilla or lemon yogurt
  • 2 tablespoon grated lemon zest
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 1/2 cup melted butter
  • 2 cup frozen wild blueberries or part fresh plums

Instructions

  1. Preheat the oven to 350F and line a large muffin tin with paper liners. The recipe makes 18 muffins, so I use both a 12 cup and a 6 cup tin for the recipe, but you can cook them in batches if you only have one tin.
  2. In a large bowl whisk together the flour, oat bran, baking powder, baking soda, and sugar.
  3. In a separate medium bowl, whisk together all of the remaining ingredients except the blueberries.
  4. Mix the liquid ingredients into the dry ingredients and fold together until just mixed. Fold in the frozen blueberries.
  5. Using an ice cream scoop, divide the muffin batter among the lined tins (it makes 18 muffins so you may need to do this in two batches if you don’t have two tins) and bake for approximately 30 minutes or until a toothpick inserted into the centre comes out clean with no crumbs.

 

Posted By: Tori Wesszer · In: Appies & Snacks, Breakfast, Desserts & Baking, Recipes

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Comments

  1. Vanessa says

    January 20, 2016 at 11:12 am

    Just made these muffins and OH MY GOSH they are delicious !!!

    Awesome and easy recipe!!

    Thanks is much Tori for sharing.

    Reply
    • Tori Wesszer says

      January 21, 2016 at 6:55 am

      Thank you so much for trying the recipe and taking the time to give the feedback Vanessa!!! Tori

      Reply
  2. Sarah says

    January 25, 2016 at 10:45 am

    Followed the recipe to a T, and WOW they turned out amazing! Love the lemony addition. My husband takes a long shuttle to work in the morning, so this is perfect for him to grab with his coffee on his way out the door. Thank you for sharing!

    Reply
    • Tori Wesszer says

      January 28, 2016 at 6:33 am

      Happy the muffins can help make his commute a bit healthier! Nice work Sarah!

      Reply
  3. Jenna says

    January 25, 2016 at 4:38 pm

    So yummy! Thanks for the recipe 🙂 I used coconut oil instead of butter and cut the sugar to 1/3 cup and they turned out amazing!!! Will definitely be making this again!

    Reply
    • Tori Wesszer says

      January 28, 2016 at 6:32 am

      Thanks for the feedback Jenna, that’s amazing that you were able to cut back further on the sugar too!

      Reply
  4. Lyndsay says

    January 31, 2016 at 2:34 pm

    I also followed the recipe exactly and the muffins turned out so delicious. The second time I made them I used whole wheat flour (1.5 cups instead of 1.75 cups) and they are still so tasty!

    Reply
    • Tori Wesszer says

      January 31, 2016 at 3:11 pm

      Thanks so much Lyndsay!

      Reply
  5. Margaret says

    February 2, 2016 at 3:19 pm

    Its a Tori recipe day today! As I type these are in the oven and based on the spatula test (every good cook test the taste right!) this recipe is a keeper. Had to make a few subs as I didn’t have everything – put steel oats in the processor and ground them down by 1/2 to make the bran (still a bit crunchy), almond milk instead of milk and margarine instead of butter. Could I have used apple sauce instead and if so how much? Thanks for the great recipe and for being accurate on the “makes” – 18 exactly!

    Reply
  6. Carley says

    February 2, 2016 at 4:12 pm

    These look amazing, Tori! Can’t wait to make them! Do you think the recipe would allow for the addition of a banana? Maybe with some modifications? Always looking to use up overripe bananas!
    As a RD-to-be and fellow good food enthusiast, your blog is so inspiring! I love your beautiful photos and wholesome recipes. Thank you!

    Reply
    • Tori Wesszer says

      February 4, 2016 at 8:02 am

      Thanks so much Carley! I’m not totally sure about the banana, you would have to try. It would likely work, you just have to watch the ratio so it still rises properly. Give it a whirl! Good luck with your RD journey, so great to hear that you’re taking that path!

      Reply
  7. Hilda says

    March 5, 2016 at 9:08 am

    This recipe sounds wonderful! I know I could successfully substitute chia or flax “eggs” for a vegan version, but do you have any suggestions for a gluten free version for a celiac friend? (Oat flour??) Thanks!

    Reply
    • Tori Wesszer says

      March 6, 2016 at 5:12 am

      Hi Hilda,
      Though I haven’t tried this substitute, Patricia Chuey’s gluten free flour would be what I would recommend trying, though the oat flour may work? It has been the best gluten-free flour blend that I’ve tried. You can purchase it directly through her by contacting her through her website patriciachuey.com or I believe it’s at Save On Foods as well.

      Reply
  8. Leigha says

    May 12, 2016 at 1:00 pm

    This muffin recipe is amazing!!! Its a cold miserable day in Calgary today so I thought I would make some lemony blueberry muffins and these are delicious. I’m a substitution addict. So of course I couldn’t help myself. I didn’t have oat bran so I just put gluten free oat in the food processor until they were fine. I added #EpicureVeganProteinPowder for some extra protein and probiotics and a every so slight coconut flavour. I also substituted coconut oil for the butter, almond milk for the milk and mixed berries (blueberries, blackberries and raspberries) instead of just blueberries. To my surprise even with all the switches, these muffins are amazing!!!

    Reply
  9. Sheila says

    July 10, 2016 at 9:14 pm

    Anyone have nutrition information?

    Reply
  10. Danielle says

    October 15, 2016 at 5:13 pm

    I’ve been wanting to make these muffins for a while now and today I finally got around to making them. They were easy to make and are so delicious, even my boyfriend likes them and he is one tough critic.

    As a future RD, I love your blog and all the great recipes. Thanks for sharing and for being so inspirational.

    Reply
    • Tori Wesszer says

      October 15, 2016 at 9:51 pm

      Thanks so much Danielle I really appreciate the feedback! And good luck with your journey to become an RD that’s awesome!

      Reply
  11. Tania says

    November 25, 2016 at 10:44 pm

    I don’t have oat bran in the pantry, could I simply sub with additional whole wheat flour? Thank you!

    Reply
    • Tori Wesszer says

      November 26, 2016 at 1:16 pm

      Hi Tania,

      I haven’t tried it, you can try that or perhaps with wheat bran? They have different properties so it’s hard to say how it will go. The other thing you could do is try to pulse some oats in a blender and use that…just thinking outside the box!

      Reply
  12. Robin says

    February 16, 2017 at 9:27 am

    Hi! These sound delicious. Do you know how much fiber is in a muffin? Looking to find stuff with extra fiber for my 15 month old!

    Reply
    • Tori Wesszer says

      February 16, 2017 at 8:23 pm

      I didn’t do the calculation Robin sorry!

      Reply
  13. Kristen says

    February 16, 2017 at 3:22 pm

    Love all of your recipes!! I’m going to try these but wondering if ground flax can be used to substitute oat bran just because I don’t have any here! I think it’s the same consistency right? TIA!

    Reply
    • Tori Wesszer says

      February 16, 2017 at 8:23 pm

      Hi Kristen! I don’t know if the flax would work as well to be honest? But you could give it whirl, let me know if you try!!

      Reply
  14. Debbie says

    February 16, 2017 at 10:38 pm

    I don’t really like blueberries. Could I just leave them out?

    Reply
    • Tori Wesszer says

      February 18, 2017 at 8:01 am

      Sure! Or you can use another type of berry.

      Reply
  15. Candice says

    October 15, 2017 at 4:01 pm

    I know this is an old thread, but I wanted to say that I made these today and they turned out beautifully, which is surprising since I used a gluten-free flour blend (Bob’s Red Mill “1 to 1”, I think it is called)

    I used brown sugar instead of white, and used a combo of butter and coconut oil, and plain Greek yogurt, as that is all I had on hand. I know, I know…I just hate it when people change recipes, but hey, it needed to be gluten free.

    I allowed the batter to stand for 20 minutes in order to hydrate it fully before adding the frozen blueberries.

    They really rose up nice and high with a great peaked top, which is unusual with gluten-free baked goods. It was not grainy at all and was not too sweet, either. This is a very forgiving recipe. Thank you for sharing it.

    Reply
    • Tori Wesszer says

      October 22, 2017 at 11:53 am

      Thank you so much Candice!!!

      Reply
  16. Christine says

    July 9, 2018 at 1:25 pm

    I know it’s been a long time since you posted this recipe, but I just made these muffins. They are DELICIOUS!! I could eat all 18 in one sitting! They are so easy to make too! I’m obsessed with the recipes on your blog and appreciate that your share all these recipes with the world! Thank you Tori!!

    Reply
    • Tori Wesszer says

      July 10, 2018 at 6:01 am

      Thank you so much Christine!! I’m so happy you love them!!!

      Take care,
      Tori

      Reply
  17. Lindsay says

    August 19, 2018 at 2:51 pm

    I know this is an old post but I just made these muffins using fresh blueberries (which I have a lot of), and they’re so delicious!

    Reply
    • Tori Wesszer says

      August 20, 2018 at 5:03 am

      Thanks so much Lindsay I’m happy you like them!!

      Reply
  18. Leslie says

    January 12, 2019 at 1:32 am

    5 stars
    These muffins are a HIT! I doubled the recipe and scooped two ice cream spoons in each large muffin tin (24) then I had enough left for 24 mini muffins. I followed the recipe to a T with no substitutions and it is delicious!

    Reply
    • Tori Wesszer says

      January 21, 2019 at 10:10 am

      Thank you Leslie! That’s awesome!

      Reply
  19. Alison Beatty says

    March 2, 2019 at 3:43 pm

    Tori? Could I make a vegan version, by subbing flax eggs, vegan butter or coconut oil, and ? Maple syrup for the honey? Is there a better sub for the honey? Thanks! They look so good, and your veggie muffins are good! I will make these this week!

    Reply
    • Tori Wesszer says

      March 5, 2019 at 11:02 am

      Yes you could! Absolutely those are the subs I would make and I would use grated pear or applesauce for the yogurt.

      Reply
  20. Leonie says

    March 2, 2019 at 6:16 pm

    Hi! These look amazing. I’m dairy free – what can I sub for the yogurt? Thanks!

    Reply
    • Tori Wesszer says

      March 5, 2019 at 11:01 am

      Hi Leonie, I subbed grated pear but applesauce would work too!

      Reply
  21. kirsten says

    March 3, 2019 at 11:53 am

    5 stars
    delicious. didn’t have lemon so used lime juice. ground up oats instead of oat bran. So good….

    Reply
    • Tori Wesszer says

      March 5, 2019 at 11:00 am

      Thanks Kirsten awesome to know it works with ground oats!

      Reply
  22. Kathy says

    March 11, 2019 at 8:26 am

    5 stars
    These muffins are absolutely wonderful! I have been experimenting with many recipes for oat bran muffins. My son calls them “saw dust muffins” if that gives you an idea of the results so far. I am so glad to discover this delicious recipe. I used whole wheat flour instead of white, but they turned out great. Nice to have something with plenty of fiber that tastes terrific. Thank you for sharing this delightful recipe. I look forward to trying the variations.

    Reply
    • Tori Wesszer says

      March 15, 2019 at 9:48 pm

      Thank you Kathy! So happy you liked them so much – and that your son did to hopefully!

      Reply
  23. Renee Eileen Helm says

    March 23, 2019 at 7:53 am

    I would really like the nutritional info for these muffins. They sound awesome.

    Reply
    • Tori Wesszer says

      March 31, 2019 at 5:25 am

      Hi Renee, sorry I don’t have those calculations at this time!

      Reply
  24. Natasha Amlani says

    March 25, 2019 at 8:27 pm

    Hi Tori,

    I know this is an old post but I just made these muffins today and they turned out delicious. I used whole wheat flower instead of white, maple syrup instead of honey and cut down the sugar to 1/3 cup. They turned out really tasty, however they bottom and sides were pretty sticky and the cupcake wrapper didn’t come off easily. Do you know why that would happen? I baked them for 26 min, which is when a toothpick inserted came out clean.

    Reply
    • Tori Wesszer says

      March 31, 2019 at 5:20 am

      Hi Natasha,
      I’m not totally sure why that would happen, sometimes it is the wrapper or perhaps it was the change in ingredients. It’s a good question, some muffin recipes are stickier than others. It didn’t happen with mine but that could be just a wrapper difference – I used parchment liners. Sorry I’m not much help! Did they get better after they cooled?

      Reply
  25. Jane says

    July 31, 2019 at 11:27 am

    Delicious Tori! I knew going straight to your site for a blueberry muffin recipe was a better choice than searching something on Pinterest! Thank you I’ll definitely save this recipe!

    Reply
    • Tori Wesszer says

      August 11, 2019 at 2:50 am

      I love that thank you Jane!! Tori

      Reply
  26. Pam says

    September 9, 2019 at 8:27 pm

    Can I use regular bran if i dont have oat bran?

    Reply
    • Tori Wesszer says

      September 10, 2019 at 2:30 am

      Hi Pam, it may not turn out the same way but you could try. They are very different types of bran so I would be concerned that it may not work as well but you never know!

      Reply

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