Lemon Blueberry Oat Muffins

These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. They're a perfect mid-morning snack.

Yield

12 servings

Batter Ingredients

1 cup quick-cooking oats
1 cup all-purpose flour
1/2 cup granulated (white) 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 Ingredients

1/2 cup quick-cooking oats
2 tablespoons brown sugar
1 tablespoon butter or stick margarine, room temperature

Directions

Preheat oven to 400°F (204°C). Prepare the muffin pan by placing baking cups in the cavities or by coating the cavities with Pan Release, cooking spray or baking spray with flour.

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. Fill prepared muffin cups two-thirds full with batter. Combine topping ingredients; sprinkle over batter.

Bake for 20 to 22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes; remove to a wire cooling rack.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

Additional Information

If using frozen blueberries, do not thaw before adding to batter.

Nutritional Information

Amount per serving (1 muffin): Calories 166, Fat 4 g (Saturated Fat 2 g), Cholesterol 26 mg, Sodium 158 mg, Carbohydrate 28 g, Fiber 2 g, Protein 4 g. Diabetic Exchanges: 1 1/2 Starch, 1 Fat.

Recipe Courtesy Of

Jamie Brown, Walden, Colorado

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