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Lemon-Blueberry Oat Muffins Recipe

Lemon-Blueberry Oat Muffins Recipe

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. YIELD:12 servings


  • 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
  • 1/2 cup quick-cooking oats
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, softened


  • 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.

Nutritional Facts

1 each: 166 calories, 4g fat (2g saturated fat), 26mg cholesterol, 158mg sodium, 28g carbohydrate (0g sugars, 2g fiber), 4g protein Diabetic Exchanges:1-1/2 starch, 1 fat

Reviews for Lemon-Blueberry Oat Muffins

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Reviewed Aug. 28, 2013

"I have made it a few times-excellent!"

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"

Reviewed Aug. 22, 2011

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

Reviewed Mar. 23, 2011

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

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."

Reviewed Feb. 6, 2011

"I would definately make again. Very moist, great for kids lunches. If you are on WW they count as 4pts"

Reviewed Jan. 16, 2010

"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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