Blueberry Lemon Muffins

Blueberry Lemon Muffins

These blueberry muffins are made with a make ahead muffin mix.

15 min. prep time
12 muffins
141 Rating



3 cups prepared Oatmeal Muffin Mix (see below)
1 cup fresh or frozen blueberries
1/2 cup Land O Lakes® Butter, melted
1 tablespoon freshly grated lemon zest
1/2 teaspoon salt


1/2 cup prepared Oatmeal Muffin Mix (see below)
2 tablespoons Land O Lakes® Butter, melted
1 teaspoon freshly grated lemon zest, if desired


Heat oven to 425°F.  Place paper baking cups into 12-cup muffin pan or grease and flour cups.  Set aside.

Combine blueberries and 2 tablespoons oatmeal muffin mix in bowl; toss to coat.

Combine remaining muffin mix and all remaining muffin ingredients in another bowl; mix well. Gently stir in blueberry mixture just until moistened. Spoon batter evenly into prepared pan.

Combine all topping ingredients in bowl; sprinkle evenly over batter. Bake 17-20 minutes or until lightly browned. Let stand 5 minutes; remove from pan.

Oatmeal Muffin Mix: Combine 3 3/4 cups all-purpose flour, 3 cups  quick-cooking or old-fashioned oats, 2 1/4 cups firmly packed brown sugar, 2 tablespoons baking powder in bowl. Store in container with tight-fitting lid up to 3 months. Stir thoroughly before measuring.

Muffin mix can also be used to make Apricot Cardamom Muffins and Banana Walnut Muffins.

Recipe Tip

- For an easy topping alternative, just dip warm muffins in melted butter and then in cinnamon sugar.

- If using 2 1/2x1 1/8-inch muffin pan cups, yield will be 15 muffins.

Nutrition Facts (1 muffin)

Calories: 270

Fat: 13g

Cholesterol: 50mg

Sodium: 290mg

Carbohydrates: 36g

Dietary Fiber: 2g

Protein: 4g

Recipe #13267©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

My muffins came out very tasty. I would cook them again.

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