Lemon Blueberry Muffins With Oatmeal

Lemon Blueberry Muffins With Oatmeal

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. Large flake oats add boost of nutrition, and lemon a twist of fun—making these our best blueberry muffins yet.
30-minute recipe Serves 12


1 tbsp
1/4 tsp
1 cup
2 tbsp
1 tsp
1 cup


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

    Position rack in centre of oven, then preheat to 400°F. Line a 12-cup muffin pan with paper liners.

  • 2

    For the Topping: Combine 1/4 cup oats and brown sugar in a small bowl. Set aside.

  • 3

    For the Muffins: Combine remaining 1 1/2 cups oats, flour, sugar, baking powder and salt in large bowl. Combine milk, egg whites, oil, lemon zest and vanilla in a medium bowl. Stir milk mixture into flour mixture until just combined. Gently stir in blueberries. Divide batter amongst muffin cups. Sprinkle with topping.

  • 4

    Bake until muffins are light golden brown, about 20 to 24 minutes. Cool muffins in pan on a rack for 5 minutes. Serve warm.

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