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Lemon-Blueberry Oat Muffins Recipe
Lemon-Blueberry Oat Muffins Recipe photo by Taste of Home

Lemon-Blueberry Oat Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 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, 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, softened

Nutritional Facts

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.

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
  2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
  3. Bake at 400° for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon-Blueberry Oat Muffins in Light & Tasty April/May 2003, p13

Nutritional Facts

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.

Reviews for Lemon-Blueberry Oat Muffins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 28, 2013

I have made it a few times-excellent!

MY REVIEW
Reviewed Jul. 30, 2013

Made a half batch of these for the first time this week from the Comfort Food Diet Cookbook. Moist and tasty and the streusel topping really dresses them up. Each muffin has 4 WW PointsPlus

MY REVIEW
Reviewed Aug. 22, 2011

These are really yummy! I used home grown blueberries! Will try whole wheat pastry flour next time.

MY REVIEW
Reviewed Mar. 23, 2011

These are tasty! Instead of the egg white I added 2T unsweetened applesauce.

MY REVIEW
Reviewed Feb. 11, 2011

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.

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