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Lemon-Blueberry Oat Muffins

By: Jamie Brown

"These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. 'They're a perfect mid-morning snack,' says Jamie Brown of Walden, Colorado."

Rate/Review | Read Reviews (16)

593 Saves

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 cup quick-cooking oats
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 egg white
1 cup fat-free milk
2 tablespoons butter or stick margarine, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries*
TOPPING:
1/2 cup quick-cooking oats
2 tablespoons brown sugar
1 tablespoon butter or stick margarine, softened

Directions

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes; remove to a wire rack.

Footnotes

If using frozen blueberries, do not thaw before adding to batter.
Nutritional Analysis: One muffin equals 166 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 158 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.