Blueberry Oatmeal Muffins with a Lemon Glaze

My kids go through these phases where they will ask to buy a fruit and then completely devour all of it in a day. Then they will ask for more of the same the very next day, and it will sit in my fridge for a week with me reminding them to ‘hurry up and eat those before we have to throw them out!’ I can’t be the only parent, right?? Now, blueberries very rarely make this list. My 5 year old is a blueberry fanatic and can eat a whole container of them in one sitting (and as a parent who was a picky eater as a kid and hated most fruits and berries, I gladly let her), but when I found myself with a container of blueberries that I knew were days from being soft, mushy, messes destined for the waste bin, it got my mind going.

What is something delicious that I can make:
1-with ingredients I have on hand
2-quick and easy
3-delicious
(and I mean delicious! As someone who still doesn’t like the texture of most fruits and berries, I ate 3 of these muffins. THREE. Of course that was before I started a Whole30….but that’s a whole different post)

So I got to work creating this AMAZING Blueberry Oatmeal Muffin recipe! I knew I wanted to kick them up a notch, and knew that a sweet and tangy lemon glaze would match perfectly with the blueberries and oats. This one is a definite winner and I have already made promises to my husband to make them for him when he returns home from training. As always, scroll to the bottom for an easy to save recipe card.

First gather up all your ingredients. And take a picture of them if you’re into that sort of thing.

I soaked the oats in the milk for a few minutes while I was preparing everything else. This helped soften the oats and gave me a smoother muffin texture instead of having big bits of oats throughout. Now is also a great time to melt your coconut oil.

In a large bowl, mix the flour, baking powder, cinnamon, and salt.

In a separate bowl, whisk your melted coconut oil and sugar. Add in your vanilla and egg.

Now, I’ve seen enough British Baking Show to know that having your fruit sink into your confection is a no-no, so I gave my blueberries a good dusting of flour to help them stay afloat in the batter. This step is totally optional, but I know Mary Berry and Paul Hollywood would have approved. And maybe even shook my hand.

Add your oil/sugar mixture into your dry mix. It will be a weird lumpy texture, don’t freak out!

Add in your milk and soaked oats. Stir until a smooth batter is formed.

Now add in your blueberries and give it a good mix.

Spoon the batter into prepared muffin tins. You can use parchment paper liners or regular store bought liners, I tried both and it worked great each time. This batter is thick so don’t worry if it seems hard to work with. The muffins will come out smooth and delicious, I promise. Bake in a 375° oven for about 20 minutes, or until golden and a toothpick comes out clean.

While the muffins are baking, you can make the lemon glaze. It’s only 2 ingredients: lemon juice and confectioners sugar. Whisk them together to make a smooth glaze. If the glaze is too thick, add more lemon. If too thin, sprinkle in more sugar. It’s pretty fool proof!