Blueberry Oat Muffins

1 cup quick cooking oats
1 cup all-purpose flour
½ cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 egg
1 egg white
1 cup low-fat milk
2 tablespoons butter or margarine, melted
1 teaspoon grated lemon peel (opt)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw before adding to batter)

½ cup quick chopping oats 2 Tablespoons brown sugar
1 tablespoon butter or margarine, softened

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Coat muffin cups with nonstick cooking spray or use paper liners; fill with batter. Combine topping ingredients; sprinkle over batter. Bake at 400ºF for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes. Yields 12 muffins.

3 comments on “Blueberry Oat Muffins

  1. I made a double batch of these this morning – half to eat and half to freeze. Everyone liked them and I’ll definitely make them again!

  2. My son loves these!! And so do I! Do they freeze okay? Do you think I could use half whole wheat flour and half regular flour to make them even healthier?

Leave a Reply

Your email address will not be published. Required fields are marked *