Lemon Blackberry Oat Muffins with a Lemon Glaze

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Lemon and blackberry make a terrific pair in these gluten free lemon blackberry oat muffins. Topped with a zesty lemon glaze, they're the perfect breakfast treat!

This week we got up to 60 degrees in Wisconsin. In March. What?!? Best winter ever? I think so. Spring is in the air people. You know what that means? LEMON RECIPES! By now you probably think I might have an unhealthy obsession with the chocolate and oats combination. You’re right, I do. I even have a chocolate and oats granola bar in my backpack right now to eat in between classes. But I’m quite confident the fruit and oat combination cannot be beat. These muffins taste like Spring. They are so fruity and fresh tasting, with just enough oats to fool your mind into thinking you’re being healthy. Shouldn’t I be tricking my mind into thinking healthy things are really not healthy for you? Oops. Anyways, these muffins are perfectly moist and the texture of the oats and blackberries is absolutely divine. But it doesn’t stop there. The lemon icing is perfectly lemony and really is the icing on the cake. You can eat these at room temperature or for an even sweeter treat microwave for 15 seconds and serve with blackberry jam or lemon curd. You won’t be disappointed!

Lemon Blackberry Oat Muffins (Gluten Free)

Lemon and blackberry make a terrific pair in these gluten free lemon blackberry oat muffins. Topped with a zesty lemon glaze, they're the perfect breakfast treat!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Calories: 272kcal
Author: Megan

Ingredients

For the muffins:

  • 2 cups gluten free flour blend
  • 1/2 tsp xanthan gum (if your blend doesn't already contain it)
  • 1 cup gluten free certified oats
  • 1 cup packed brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 3/4 cup blackberries (fresh)

For the glaze:

  • 2/3 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • zest of one lemon

Instructions

  • Preheat oven to 375F.
  • In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda and salt. Whisk together and set aside.
  • In a medium sized bowl, beat together eggs, buttermilk, oil lemon zest, and vanilla.
  • Pour the wet ingredients into the dry ingredients and mix briefly.
  • Fold in the blackberries.
  • Spoon batter into a lined muffin tin.
  • Bake at 375F for 18-22 or until a toothpick inserted in the middle of the cupcake comes out clean.
  • Cool in the plan for a few minutes in the pan and then finish cooling on a wire rack.
  • To make the glaze, mix together powdered sugar, lemon juice and zest with a spoon until combined.
  • Brush the tops of each muffin with the glaze.

Nutrition

Calories: 272kcal | Carbohydrates: 46g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 244mg | Potassium: 170mg | Fiber: 3g | Sugar: 26g | Vitamin A: 100IU | Vitamin C: 3.5mg | Calcium: 95mg | Iron: 1.4mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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