Every Helping
Sign in

Baking recipe · from the recipe book

Toasted Oat Blueberry Walnut Muffins with Lemon

Nutty toasted oats and walnuts meet bursting blueberries and bright lemon in a tender, crumbly-topped muffin.

Toasted Oat Blueberry Walnut Muffins with Lemon

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oatsdivided
  • ⅔ cup chopped80 gWalnutschopped, divided
  • 1¼ cups150 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • 1 cup (240 ml)240 gMilk, 2%
  • 2 large100 gEggsat room temperature
  • ½ cup100 gGranulated sugar
  • ⅓ cup80 gUnsalted buttermelted and cooled
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp6 gLemon zest
  • 1 tbsp15 gLemon juice
  • 1¼ cups180 gBlueberries
  • 1½ tbsp packed20 gBrown sugar

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Set aside 20 g of the oats for the topping. Spread the remaining oats and all the walnuts on a rimmed baking sheet; toast 8 to 10 minutes, stirring once, until fragrant and golden. Cool 10 minutes.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
  4. In a medium bowl, whisk the milk, egg, granulated sugar, melted butter, vanilla, lemon zest and lemon juice until smooth.
  5. Pour the milk mixture into the flour mixture, add the toasted oats, and stir just until no dry flour remains. Let the batter rest 10 minutes so the oats soften.
  6. Set aside about one quarter of the toasted walnuts for the topping, then gently fold the remaining three quarters of the walnuts and the blueberries into the batter.
  7. Divide the batter among the muffin cups. In a small bowl, mix the reserved untoasted oats, the reserved walnuts and the brown sugar, and sprinkle this topping over the muffins.
  8. Bake 20 to 22 minutes, until the tops are golden and a toothpick in the center comes out clean.
  9. Cool in the tin 5 minutes, then move the muffins to a rack to cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book