Lemon-Blueberry Oat Muffins Recipe

4.5 7 7
Lemon-Blueberry Oat Muffins Recipe
Lemon-Blueberry Oat Muffins Recipe photo by Taste of Home
Publisher Photo

Lemon-Blueberry Oat Muffins Recipe

Read Reviews
4.5 7 7
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
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

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon-Blueberry Oat Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Riki919 User ID: 3197791 54734
Reviewed Aug. 28, 2013

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

MY REVIEW
foodlovermartha User ID: 7352362 129321
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
danielleylee User ID: 4484886 129320
Reviewed Aug. 22, 2011

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

MY REVIEW
AnnKup User ID: 5232649 54692
Reviewed Mar. 23, 2011

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

MY REVIEW
krissysue2 User ID: 812138 138796
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."

MY REVIEW
desireeball331 User ID: 1568014 47441
Reviewed Feb. 6, 2011

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

MY REVIEW
sstetzel User ID: 158954 134357
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."

Loading Image