These muffins are packed full of berries—a berry in every bite! The flour used for these is comprised entirely of gluten-free oats. You would think they would be dense, but they come out of the oven nice and fluffy. The sweet and tart lemon sugar topping pairs perfectly with the sweet and tart berries inside. These are a great weekend morning welcome into spring!
As the weather begins to get warmer here in southern California, I start to crave berries! Does this happen to you? The berries here aren’t quite ready, though, so frozen berries make a great substitute.
I’ve been itching to try more muffins made with oat flour, and these were the perfect opportunity. The idea for the lemon sugar came from the bowl of giant lemons I stole of my parents’ lemon tree. Thanks, Mom!
The berry mixed I used had blueberries, strawberries, raspberries, and blackberries! I partially thawed them before adding to the batter.
The lemon sugar gets sprinkled on top…
…and when they come out of the oven, the sugar creates a crackly top.
- 1/3 cup canola oil
- 1/2 cup (4 oz) plain Greek yogurt (I used 2%)
- 1/3 cup sugar (64 g)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cup oat flour (gluten-free, if desired)
- 1/2 tsp baking soda
- 1tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cup frozen mixed berries, partially thawed
- 2 tbsp sugar (24 g)
- 2 tsp lemon zest
- Preheat oven to 350°F and either spray muffin pan with cooking spray or put liners into the muffin pan.
- Combine oil with yogurt. Add in egg and vanilla and stir until well mixed. Add in sugar and mix. Add oat flour, baking soda, baking powder, and salt and stir to combine fully.
- Gently fold in berries.
- Scoop batter into muffin pan so cups are full (they don’t rise as much as gluten-containing muffins, so go ahead and fill them up).
- Make lemon sugar by placing sugar and lemon zest in a small bowl and rubbing between your fingers until the zest is fully incorporated into the sugar.
- Sprinkle sugar mixture evenly over the muffins.
- Bake 25 minutes or until toothpick inserted into the center of the muffins comes out clean and tops are a golden brown.
- To make oat flour, I put 2 cups gluten-free oats, about 192 g into a food processor and pulsed until most of the whole oats were gone.
- I did not rinse my frozen fruit before adding to the batter, if you do, there will be less of a blue tinge to the baked muffins, which comes from the blueberries and blackberries.