Blueberry Lemon Muffins

Blueberry Lemon Muffins
14
1 Review
These blueberry muffins are made with a make ahead muffin mix.
15 min
Prep Time
35 min
Total Time
12 muffins

Ingredients

Muffin

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

Topping

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

Muffin

1/2 teaspoon
salt

Directions

  1. Heat oven to 425°F. Place paper baking cups into 12-cup muffin pan or grease and flour cups. Set aside.
  2. Combine blueberries and 2 tablespoons oatmeal muffin mix in bowl; toss to coat.
  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. 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.

Recipe Tips

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.

- 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
Cholesterol
50mg
Carbohydrates
36g
Protein
4g
Fat
13g
Sodium
290mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

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

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