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12
Servings
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Tender, tangy, and filled with fruit flavors, Lemon Blueberry Oatmeal Muffins makes a perfect breakfast option, or a great afternoon pick me up snack. Make this recipe in just 18 minutes yielding fluffy and soft muffins that will please a crowd.
Ingredients
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Muffins
- 1 Teaspoon(s) vanilla
- 1-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1 Cup(s) fresh or frozen blueberries
- 1 Cup(s) all-purpose flour
- 1/2 Cup(s) Sugar
- 1 Tablespoon(s) Baking Powder
- 1 Cup(s) Skim Milk
- 2 egg whites, or 1 egg, lightly beaten
- 2 Tablespoon(s) vegetable oil
- 1 Teaspoon(s) grated lemon peel
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Topping
- 1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 2 Tablespoon(s) Sugar
Cooking Instructions
- Heat oven to 400° F.
- Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
- For topping, combine oats and sugar; set aside.
- For muffins, in large bowl combine dry ingredients; mix well.
- Combine milk, egg whites, oil vanilla and lemon peel; add to dry ingredients and mix just until dry ingredients are moistened.
- (Batter should be lumpy.)
- Gently stir in blueberries.
- Fill muffin cups almost full.
- Sprinkle with reserved topping, patting gently.
- Bake 20 to 24 minutes or until light golden brown.
- Let muffins stand a few minutes; remove from pan.
- Serve warm.
Key Products
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