Lemon Blueberry Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.1 mg
  • Sodium: 196.0 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Lemon Blueberry Oatmeal Muffins calories by ingredient



Number of Servings: 12

Ingredients

    1-3/4 cups QuakerŽ Oats (quick or old fashioned, uncooked), divided
    2 Tbsp. firmly packed brown sugar
    1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
    1/2 cup granulated sugar
    1 Tbsp. baking powder
    1/4 teaspoon salt (optional)
    1 cup skim milk
    2 egg whites or 1/4 cup egg substitute with yolk or 1 egg
    2 Tbsp. canola oil
    1 tsp. grated lemon peel
    1 tsp. vanilla
    1 cup fresh or frozen blueberries (do not thaw)

Directions

Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside.
In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Prep Time: 20 min
Cook Time Time: 18 min

Number of Servings: 12

Recipe submitted by SparkPeople user LORIWHITCOMB.