These lemon-blueberry oatmeal muffins are an energizing breakfast thats perfectly balanced with bright citrus and sweet blueberry flavors.

Whole-wheat flour gives these easy muffins an extra boost of fiber.

A sprinkling of sugar adds the finishing touch, creating a light crust to top the muffins.

an image of the Lemon-Blueberry Oat Muffins

Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

Keep reading for our expert tips, including how to ensure your muffins come out light and airy.

Coat a 12-cup muffin cup with baking spray.

Make a well in the center of the flour mixture.

an image of the ingredients to make the Lemon-Blueberry Oat Muffins

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

Gently fold in 114 cups blueberries until combined.

Let cool on a wire rack for 5 minutes; serve warm.

They should remain fresh like this for about 4 days.

an image of the dry ingredients to make the muffins

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

you might freeze the muffins for up to 3 months.

Allow the muffins to come to room temperature or defrost them in the microwave before serving.

Gently press on the top of a muffinit should bounce back.

an image of the batter being distributed in the muffin tins

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.