These Lemon Blueberry Oat Muffins are a delightful twist on the classic muffin, featuring wholesome oats and a burst of citrus flavor.
Preheat your oven to 375°F and prepare a muffin tin by lining it with paper liners or lightly greasing it.
Using paper liners makes cleanup easier and gives the muffins a neat shape.
In a mixing bowl, combine the flour, oats, baking powder, baking soda, and salt.
Whisking the dry ingredients helps to evenly distribute the leavening agents.
In another bowl, whisk together the buttermilk, applesauce, egg, honey, and the zest and juice of the lemon.
Zest the lemon before juicing it to make the process easier.
Gently fold the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the muffins tender.
Carefully fold in the blueberries, ensuring they are evenly distributed.
Coating the blueberries in a little flour before adding them can prevent them from sinking.
Divide the batter evenly among the muffin cups.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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