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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
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

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

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.

Tip #2

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

Tip #3

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