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Blueberry Lemon Muffins

Blueberry Lemon Muffins

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

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15 min
Prep Time
35 min
Total Time



3 cups prepared Oatmeal Muffin Mix (see below)

1 cup fresh or frozen blueberries

1 cup Land O Lakes® Half & Half

1/2 cup Land O Lakes® Butter, melted

1 large Land O Lakes® Egg

1 tablespoon freshly grated lemon zest


1/2 cup prepared Oatmeal Muffin Mix (see below)

2 tablespoons Land O Lakes® Butter, melted

1 teaspoon freshly grated lemon zest, if desired


1/2 teaspoon salt

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

Tip #1

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

Tip #2

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

Tip #3

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.

Nutrition (1 muffin)

270 Calories
13 Fat (g)
50 Cholesterol (mg)
290 Sodium (mg)
36 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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