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Blueberry, lemon glaze muffins

When it’s cold like today in Sydney, there’s nothing I love to do more than bake! These muffins are super delicious, easy to make, and full of healthy natural protein to fuel your day.

Makes: 12 muffins

Ready in: 40 mins


  • 1 cup rolled oats

  • 1 cup all-purpose flour (I used wholemeal)

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Pinch of salt

Wet Ingredients:

  • 3 overly ripe bananas, mashed

  • 1/4 cup honey

  • 1/2 cup plain yoghurt

  • 1 egg

  • 1 tsp lemon zest

  • 1 tsp lemon juice

  • 1 punnet fresh or frozen blueberries


  • 1 teaspoon lemon juice

  • 1 teaspoon lemon zest

  • 1/4 cup plain yoghurt

  • 2 tbsp icing sugar


Step 1. Preheat the oven to 180 degrees and spray muffin tin with olive oil baking spray

Step 2. In a large bowl mix together dry ingredients; oats, flour, baking soda, baking powder, salt and mix well

Step 3. Add the wet ingredients including, bananas, honey, yogurt, egg, lemon zest, lemon juice and mix well, then gently fold in blueberries

Step 4. Evenly divide batter into muffin tin. Place in the oven and bake for 20 minutes or until a toothpick or fork comes out clean. Set aside to cool completely

Step 5. In a small bowl combine the glaze ingredients and evenly distribute on muffin tops!

Step 6. Sprinkle additional grated lemon to garnish (optional) and enjoy

Notes: if you don’t like baking with bananas, replace with 1 cup apple sauce. Honey can be replaced with any sticky sweetener of choice and if you don’t have oats use 2 cups of plain flour (texture won’t be as nice though).

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story.

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