Lemon blueberry oatmeal muffins

Lemon blueberry oatmeal muffins

30-Minute recipe Serves 12
Whip up a batch of these on Sunday night and you'll all have delicious, fruit infused breakfasts for the week.
30-Minute recipe Serves 12


1 3/4 cups
Large Flake Quaker Oats
2 tbsp
Brown Sugar
1 cup
All Purpose Flour
1/2 cup
Granulated Sugar
1 tbsp
Baking Powder
1/4 tsp
1 cup
Skim Milk
Egg whites
2 tbsp
Vegetable Oil
1 tsp
Lemon peel
1 tsp
1 cup


Prep: 10-Minute | Cook: 20-Minute
  • 1

    Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside. For muffins, combine 1 1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

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Last updated: August 28th, 2020

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