Lemon Blueberry Oat Bran Muffins
These lemon blueberry oat bran muffins are the perfect healthy snack that the complete loved ones could appreciate, both for breakfast or to pack as treat on the go.
Becoming a mother, packing lunch for my boys is just one part of this equation. Gone are the great ol’ times exactly where a peanut butter sandwich could be thrown jointly in a pinch! I like producing a thing healthier that the full family can appreciate possibly for breakfast in a hurry or for a ‘treat’ addition to a lunch. Enter these lemon blueberry oat bran muffins!
Healthy Muffin Recipes
There is a thing so excellent about a do-it-yourself muffin. With a chaotic household, I make a batch a week and like to maintain points exciting. In this article are some of my favourites, or see them all in this article!
I like to freeze half of my batch normally in little particular person containers, so that they can very easily be additional to a lunch bag in a snap. Your upcoming self thanks you! Blueberries are packed with anti-oxidants, and these muffins are complete of them! The addition of some honey and an excess egg makes, them moist with a nice hit of lemon, courtesy of the zest and rind.
Lemon and blueberry are a match designed in heaven. If this combo is up your alley, check out recipes like Lemon Blueberry Scones or Lemon Blueberry Ricotta Muffins.
Lemon Blueberry Oat Bran Muffins
Lemon Blueberry Oat Bran Muffins
These lemon blueberry oat bran muffins are the ideal healthier snack that the full loved ones could take pleasure in possibly for breakfast in a hurry or to pack as address in the youngsters lunches.
Substances
1 3/4 cups all-reason flour
1 1/3 cups oat bran
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup milk (I employed 2%)
1/2 cup vanilla or lemon yogurt
2 tablespoons grated lemon zest
2 tablespoons new lemon juice
1 teaspoon vanilla
1/3 cup honey
1/2 cup melted butter
2 cups refreshing or frozen blueberries or component new plums
Guidance
Preheat the oven to 350 F and line a big muffin tin with paper liners. The recipe makes 18 muffins, so I use each a 12 cup and a 6 cup tin for the recipe, but you can prepare dinner them in batches if you only have a single tin.
In a significant bowl whisk with each other the flour, oat bran, baking powder, baking soda, and sugar.
In a separate medium bowl, whisk with each other all of the remaining ingredients apart from the blueberries.
Mix the liquid components into the dry substances and fold jointly until eventually just combined. Fold in the frozen blueberries.
Applying an ice product scoop, divide the muffin batter between the lined tins (it will make 18 muffins so you may well want to do this in two batches if you really do not have two tins) and bake for somewhere around 30 minutes or till a toothpick inserted into the centre comes out clean up with no crumbs.