Bread Breakfast

Blueberry lime oatmeal muffins

Blueberry lime oatmeal muffins DSC9309

The other day my grandma asked me, “What have you been doing with yourself lately?” She had noticed it’s been quiet on the blog this summer and I told her I’d been taking it easy—it’s summertime after all. Though that’s not exactly the truth, as I’ve been in the kitchen quite a bit lately. For instance, I spent a good chunk of time last week satisfying a slight obsession with blueberry lime oatmeal muffins.

Do you ever get fixated on a thought and can’t let it go? That’s how I’ve been feeling about said muffins, ever since I dreamt that I wanted to bake a batch. In my dream, I was hanging out with my agent and while she wanted me to sign some papers, I insisted it was more important for me to bake muffins instead.

Now, this dream did indeed come from a logical place. One, I’ve spent lots of time this summer organizing my family’s recipes and food stories for an upcoming project. And not only was my great-grandmother renown for her oatmeal bread, but my mom also makes these incredible muffins stuffed with fresh blueberries. Obviously, my subconscious mind thought it was only natural to combine the two in some way.

Blueberry lime oatmeal muffins | Homesick Texan

Then there’s the part of the dream that has to do with my agent and legal papers. Yes, this is also a reflection of my real life as I’ve been offered a book deal for my second cookbook. But enough about me, let’s get back to the muffins.

Usually during the summer, I can’t be bothered to turn on my oven. These days, however, I’m a very early riser and there’s nothing quite like eating a fresh blueberry muffin. While they’re good on their own or with a pat of soft butter, they also make for a terrific breakfast sandwich when stuffed with scrambled eggs and sausage. The latter is even hearty enough to keep my stomach occupied until at least mid morning; it’s a good beginning to a busy day.

These muffins are simple. They’re just my basic oatmeal muffins stuffed with fresh blueberries. I also add some lime zest for brightness and a bit of cinnamon, nutmeg and vanilla for spice. But my favorite thing about these muffins is how the berries get soft and juicy after their time in the oven. There’s a chance that they might even squirt on your shirt or your chin when you take a bite, but I find that’s a risk well worth taking.

What’s that? You’re not all that interested in baking and want to hear more about my second cookbook. Well, I believe that if you loved my first cookbook, I know you’ll love this one, too. There will be plenty of new recipes, stories and photos. And as my first cookbook was a celebration of Texan cuisine, this one will also praise the diversity of Texas food.

That said, there’s a Texan saying that there are no strangers in Texas, just friends you haven’t met. This makes sense as the word Texas hails from the Caddo word for friends. And Texans, being friendly folks and all, love to share meals and get together. Our food is a way of connecting with each other and connecting with home. So in that spirit—besides showcasing Texan comfort food—my second cookbook will also celebrate the friendly folks of Texas and the importance of gathering at the table with those that you love.

Blueberry lime oatmeal muffins | Homesick Texan

Thank you for reading and your support. And go bake these muffins and share them with family and friends. You’ll enjoy them and I’m guessing they’ll make someone else’s morning a little bit brighter, too.

Blueberry lime oatmeal muffins DSC9309
5 from 3 votes

Blueberry lime oatmeal muffins

Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Lisa Fain


  • 1 cup quick-cooking oats
  • 1 cup sour cream
  • 4 tablespoons butter
  • 1/4 cup vegetable oil
  • 2 large eggs, beaten
  • 1/2 granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lime zest
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 cup fresh or frozen blueberries


  1. Preheat the oven to 400° F and lightly grease 12 regular muffin cups or line them with muffin cups.
  2. Stir together the oats and sour cream and allow to sit for 5 minutes to soften the oats. Meanwhile, on low heat melt the butter and then remove from the heat.

  3. Mix well with the oats the melted butter, oil, beaten eggs, granulated sugar, brown sugar, vanilla extract and lime zest. In a separate bowl, stir together the flour, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the wet ingredient and mix until the batter just comes together. You don’t want to over work the batter as this will affect the muffin’s rising in the oven so it’s okay if it’s lumpy. Gently stir in the blueberries (if using frozen, do not thaw them first).

  4. Fill the muffin cups 3/4 full and bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.

  1. Anonymous

    Congratulations on your new book deal! I will be looking forward to it.

  2. the Holyoaks

    These muffins sound amazing! I've never thought of using a blueberry muffin as breakfast sandwich bread, but your idea of stuffing one with eggs and sausage has my mouth watering.

    I'm a displaced Texan–Washington state–and I sorely miss my family and home state. One good thing about being up here is that we've got plenty of local, fresh blueberries right now and they are beautiful and inexpensive. I've been baking with them all summer and now I've got a new muffin recipe to try!

    Thanks for the amazing recipes and beautiful stories to go with them. The stories make the recipes mean so much more. I'm so excited for your new cookbook! I love the first one! My husband gave it to me for Christmas and I love poring over the pages. He had my sister in Arlington buy it and then get it signed for me. It makes me so happy and was my very favorite Christmas gift!

  3. Celeste

    Congratulations, Lisa! I'm so happy for you.

    I love fresh blueberries in baked goods, not just for how wonderfully intense they are cooked, but because there's no peeling, hulling or chopping needed.

  4. DessertForTwo

    Lisa! Congrats! I can't wait to see it! I know it'll be just as good, if not even better than your first! 🙂

  5. Congratulations on your second book deal! I look forward to reading and making more of your wonderful recipes. I love your first book and your blog, too. 🙂

  6. Lisa Fain

    Anon–Thank you!

    the Holyoaks–It's good stuff! And thank you for the kind words!

    Celeste–Thank you! And I agree, blueberries are so easy to work with compared to other summer fruits.

  7. Lisa Fain

    DessertForTwo–Thank you! I'm looking forward to writing it!

    Julie–Thank you so much!

  8. Congrats on your next cookbook!

    I never would of thought to combine lime and blueberries, but it sounds like a great combo!

  9. [email protected] Dirty Oven via twitter @ovenloving

    Great idea to add lime. I have been eyeing the blueberries and the farmers market but can never eat them all before they go bad. May have to use some for these muffins. I know my co-workers would be very very happy!

  10. I recieved your book as a Christmas gift (my friend knew i loved your blog; she now makes texan funeral potatoes at all our gatherings). I loaned it to someone and I can't remember whom, and whoever it is, they ain't spilling the beans! so my replacement copy arrived this very day, as should the copy I bought for my sister. Keep writing.

  11. Congratulations, Lisa, on your second book deal!!!! I'm so happy for you!!!

  12. Frances

    Thanks for the recipe. Now I know what I'm bringing for coffee hour after church on Sunday!

  13. Lisa Fain

    Laura–Thank you! And lime and blueberries go very well together.

    Nicole–This is indeed a great way to use them up before the go bad.

    Rooney–Thank you for the kind words! I will definitely keep writing!

    Kenna–Thank you so much!

  14. Lisa Fain

    Frances–You're very welcome. They'll be great for your church coffee hour!

  15. Carol Sacks

    Lisa, I fell in love with Texas reading, cooking from and writing about your first book. Can't wait for number two. Congratulations!

  16. Lisa Fain

    Carol–Hearing that you fell in love with Texas just makes my day. Thank you!

  17. Hooray! I realized I'm a huge fan of Judith Jones' efforts for much more than her Book of Bread due to your first book deal. Friendly suggestion – I'm always needing new ideas for foods to take to potlucks.

  18. Lisa Fain

    TK–My aim is to have plenty of potluck-friendly dishes in the new book.

  19. Lisa – cannot wait for you new book – congratulations! And I totally can relate to having something on your mind that you must do.

  20. Brettne Bloom

    These muffins look absolutely delicious. Love the hint of lime. Yum.

    So so so excited for your next book! It's going to be great.

  21. Lisa, congrats on the new book deal! I have loved so many recipes from the first cookbook (Sour cream chicken enchiladas, Houston Green Sauce–to DIE for!), and can't wait to sing your praises from the rafters once again. Kudos!


    Can you do this with regular oatmeal and can you substitute 1/2 c oil for oil + butter?

  23. Lisa Fain

    Olga–Thank you! And I know you can relate!

    Brettne–Thank you, lady!

  24. Lisa Fain

    Amy–Thank you–hope you enjoy the next one, too!

    kosherhomecooking–Yes you can do both. Enjoy!

  25. Steff @ The Kitchen Trials

    Blueberry muffins! So simple, yet so difficult to master! I'll have to pull out my family's recipe from the years we lived in Maine in the heart of wild blueberry fields.

    And, a very big, hearty congratulations on the second cookbook in the making!!! Recipes from your first cookbook have made me pretty darned popular with friends, family and coworkers. So I'm looking forward to adding new ones to the collection. =)

  26. Funny that we both posted blueberry lime muffins the same day… I'm definitely going to try your version.

    Congratulations on the second book! I really enjoy your first, so I'll be waiting in line for this one.

  27. Aly ~ Cooking In Stilettos

    Can I tell you how happy I am to hear that you have a second book on the way 🙂 I've been cooking from your 1st this summer and everything has turned out amazing!

  28. Lisa Fain

    Steff–Thank you! And I'd love to see your family's recipe as Maine blueberries are terrific.

    Megan–What's that saying about great minds?

  29. Amber | Bluebonnets & Brownies

    Lisa, I'm so happy for you! I can't wait to own it. Soon you'll be giving Robb a run for his money on my cookbook shelf. Right now it's Robb 3, Lisa 1. You're about to close up that gap significantly! Congratulations, babe.

  30. Lisa Fain

    Amber–Thank you! I'm honored to be on your shelf in such good company.

  31. purpleranger

    Congratulations on the second book! Is it too early to ask when we might see it at our favorite bookstore?

    And I should probably finish writing that review of your first book before the second one comes out.

  32. idiosyncratic eye

    Congratulations on your book deal! I love that your grandmother reads your blog. 🙂

  33. I cannot wait to buy some blueberries at the farmers market tomorrow and try these! Easy way to sneak some oatmeal into my husband's diet.

  34. Great! Do you have a title yet, other than possible The Homesick Texan Cookbook 2?

  35. Thanks Lisa. Looking forward to your new cookbook.

  36. Rocky Mountain Woman

    How fun! Can't wait for the new book, congrats!!!

  37. Lisa Fain

    Purpleranger–It will be out in 2014.

    Idiosyncratic eye–I always get a kick out of that, too. And sometimes she leaves comments!

  38. Lisa Fain

    Elana–He probably won't even know it's there!

    Janus–There's a working title though it might change.

  39. Lisa Fain


    Rocky Mountain Woman–Thank you!

  40. I am so happy for you! Congrats, Lisa! =D

  41. These are WONDERFUL! Absolutely love them ;-p Thank you. Although, I did not make them with lime zest. I can't imagine that that flavour combination would work. And I'm not brave enough to try it yet. Otherwise, it's delicious. It's impressive the way the oats blend into the flour so you can't even really notice them.

  42. Congratulations on the new book deal! I love your first book, which I won in a blog giveaway, so much. As an Oklahoma girl transported to Phoenix, the pictures and stories reminded me so much of what I miss about home. I can't wait for more.

  43. Bluebonnets, blueberries, blue skies.

    Texas is a blue state….

    And having just left it Saturday, makes me blue.

  44. Julia @The Roasted Root

    Your grandma sounds sweet! This is easily a recipe I would make over and over and over! Great photos too!

  45. I some how missed this post! I am excited to hear about your second book. I LOVE your first one and my hubby even covered it with his library dust jackets to keep it clean while I am using it! Looking forward to #2. I will try these for sure as I love blueberry muffins and these sounds yummy….

  46. Anonymous

    These muffins are amazing and they freeze really, really well. I didn't have sour cream so I used plain nonfat yogurt and they turned out perfect!

    -Meredith in Littlefield, TX

  47. Karen @ The Food Charlatan

    These were soooooo freaking good. Everyone loved them and they were gone in a couple hours. Thanks for the recipe!

  48. jenny rodriguez

    Can I bake this in a bread ban rather then muffin tins?

  49. Lisa Fain

    Jenny–While I haven't tried it in a bread pan, I reckon you could. You'll need to bake it longer–I'd start checking it at 40-45 minutes.

  50. jenny rodriguez

    Thanks you! I actually live in Japan and married a Texan… Let me just say your blog is amazing!!

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