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Lemon Blueberry Oatmeal Muffins

Lemon Blueberry Oatmeal Muffins

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  • 12

    Servings

  • Rating

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 & Instructions same page(Scroll to a section)
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Ingredients

  • 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

  • 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

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats
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