I adapted my lemon oat muffins recipe into mini muffins with a few small adjustments. These bite-sized treats are ideal for a school snack or a quick, wholesome bite on the go.
Lemon Berry Mini Muffins
Course
Snack
Snack
Cuisine
American
American
Prep Time 20 minutes
Cook Time 16 minutes
Servings 24 mini muffins
Author whiteblankspace
Ingredients
- 1 egg
- 3/4 cup old-fashioned rolled oats
- 2/3 cup plain full-fat yogurt
- 1/3 cup sugar
- 3 tbsp neutral-tasting oile.g., avocado oil
- Zest and juice from 1/2 large lemon
- 1 tsp vanilla extract
- 3/4 cup white whole wheat flour*
- 1 tbsp baking powder
- A pinch of salt
- 1/2 cup frozen wild blueberriestossed with 1 tsp flour
Instructions
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Position the oven rack in the middle and preheat to 375°F (190°C).
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In a bowl, beat the egg. Stir in the oats, yogurt, sugar, oil, lemon zest, lemon juice, and vanilla extract. Let the mixture rest for 10–15 minutes so the oats soften; this step prevents a hard, chewy texture.
-
In a separate bowl, whisk together the flour, baking powder, and salt.
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Add the wet ingredients to the dry ingredients and stir gently until just combined. Toss the frozen berries with 1 teaspoon of flour and fold them into the batter to help prevent sinking and bleeding.
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Line a mini muffin tin with paper liners or lightly grease the cups. Divide the batter evenly among the 24 cups.
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Bake at 375°F (190°C) for about 16–17 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Allow the mini muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Ensure they are fully cooled before packing for school or serving.
Recipe Notes
You can substitute white whole wheat flour with all-purpose flour if needed, though white whole wheat gives a slightly better texture and a bit more fiber.