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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.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the 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.
Originally published as Lemon-Blueberry Oat Muffins in Light & Tasty April/May 2003, p13
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 22, 2011 by danielleylee
These are really yummy! I used home grown blueberries! Will try whole wheat pastry flour next time.
Reviewed on Mar. 23, 2011 by AnnKup
These are tasty! Instead of the egg white I added 2T unsweetened applesauce.
Reviewed on Feb. 11, 2011 by krissysue2
We LOVE these muffins! They are so moist and have a great flavor. They are quickly becoming a staple in our house.I like to use whole-wheat flour instead and use 1/4 tsp of lemon juice in place of the lemon peel.
We LOVE these muffins! They are so moist and have a great flavor. They are quickly becoming a staple in our house.
I like to use whole-wheat flour instead and use 1/4 tsp of lemon juice in place of the lemon peel.
Reviewed on Feb. 06, 2011 by desireeball331
I would definately make again. Very moist, great for kids lunches. If you are on WW they count as 4pts
Reviewed on Jan. 16, 2010 by sstetzel
These are yummy! The batter is very loose, like a cake batter, don't let that scare you - they bake up fine. I use 1/4 to 1/2 tsp of lemon extract in place of the lemon peel.
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