These lemon blueberry oat bran muffins are the perfect healthy snack that the whole family could enjoy, either for breakfast or to pack as treat on the go.
Being a mom, packing lunch for my boys is one part of this equation. Gone are the good ol’ days where a peanut butter sandwich could be thrown together in a pinch! I like making something healthy that the whole family can enjoy either for breakfast in a rush or for a ‘treat’ addition to a lunch. Enter these lemon blueberry oat bran muffins!
Healthy Muffin Recipes
There is something so wonderful about a homemade muffin. With a busy household, I make a batch a week and like to keep things interesting. Here are some of my favourites, or see them all here!
I like to freeze half of my batch usually in small individual containers, so that they can easily be added to a lunch bag in a snap. Your future self thanks you! Blueberries are packed with antioxidants, and these muffins are full of 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.
Lemon and blueberry are a match made in heaven. If this combo is up your alley, try recipes like Lemon Blueberry Scones or Lemon Blueberry Ricotta Muffins.
Lemon Blueberry Oat Bran Muffins
Lemon Blueberry Oat Bran Muffins
These lemon blueberry oat bran muffins are the perfect healthy snack that the whole family could enjoy either for breakfast in a rush or to pack as treat in the kids lunches.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/3 cups oat bran
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup milk (I used 2%)
- 1/2 cup vanilla or lemon yogurt
- 2 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1/3 cup honey
- 1/2 cup melted butter
- 2 cups fresh or frozen blueberries or part fresh plums
Instructions
Preheat the oven to 350 F 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.
- In a large bowl whisk together the flour, oat bran, baking powder, baking soda, and sugar.
- In a separate medium bowl, whisk together all of the remaining ingredients except the blueberries.
- Mix the liquid ingredients into the dry ingredients and fold together until just mixed. Fold in the frozen blueberries.
- 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.
Just made these muffins and OH MY GOSH they are delicious !!!
Awesome and easy recipe!!
Thanks is much Tori for sharing.
Thank you so much for trying the recipe and taking the time to give the feedback Vanessa!!! Tori
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!
Happy the muffins can help make his commute a bit healthier! Nice work Sarah!
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!
Thanks for the feedback Jenna, that’s amazing that you were able to cut back further on the sugar too!
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!
Thanks so much Lyndsay!
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!
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!
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!
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!
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.
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!!!
Anyone have nutrition information?
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.
Thanks so much Danielle I really appreciate the feedback! And good luck with your journey to become an RD that’s awesome!
I don’t have oat bran in the pantry, could I simply sub with additional whole wheat flour? Thank you!
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!
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!
I didn’t do the calculation Robin sorry!
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!
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!!
I don’t really like blueberries. Could I just leave them out?
Sure! Or you can use another type of berry.
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.
Thank you so much Candice!!!
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!!
Thank you so much Christine!! I’m so happy you love them!!!
Take care,
Tori
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!
Thanks so much Lindsay I’m happy you like them!!
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!
Thank you Leslie! That’s awesome!
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!
Yes you could! Absolutely those are the subs I would make and I would use grated pear or applesauce for the yogurt.
Hi! These look amazing. I’m dairy free – what can I sub for the yogurt? Thanks!
Hi Leonie, I subbed grated pear but applesauce would work too!
delicious. didn’t have lemon so used lime juice. ground up oats instead of oat bran. So good….
Thanks Kirsten awesome to know it works with ground oats!
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.
Thank you Kathy! So happy you liked them so much – and that your son did to hopefully!
I would really like the nutritional info for these muffins. They sound awesome.
Hi Renee, sorry I don’t have those calculations at this time!
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.
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?
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!
I love that thank you Jane!! Tori
Can I use regular bran if i dont have oat bran?
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!
Can’t wait to try this recipe! Could I substitute the honey for maple syrup and if so should it be measured the same?
yes! You sure can!