BLUEBERRY 32 STRAIN RECIPES

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LEMON BLUEBERRY OATMEAL MUFFINS - THE LEMON BOWL®



Lemon Blueberry Oatmeal Muffins - The Lemon Bowl® image

Replacing 1/2 the all-purpose flour with whole wheat flour gives these muffins the extra protein and fiber you need to get through the day.

Provided by Liz DellaCroce

Categories     Baked Goods

Total Time 32 minutes

Prep Time 10 minutes

Cook Time 22 minutes

Yield 12

Number Of Ingredients 13

1 3/4 cup oats (quick cooking or old fashioned)
2 tablespoons brown sugar
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup low fat milk
2 egg whites
2 tablespoons plain yogurt
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup blueberries (fresh or un-thawed frozen)

Steps:

  • Preheat oven to 400 degrees, and spray or line a 12 muffin cup tray and set aside.
  • In small bowl, combine 1/4 cup oats with brown sugar and set aside for topping.
  • In large bowl, combine remaining oats with the rest of the dry ingredients and mix well.
  • In small bowl, whisk together milk, eggs, yogurt, lemon zest and vanilla. Slowly add wet ingredients to the dry and stir until moistened- careful not to over mix.
  • Carefully stir in the blueberries and fill muffin cups 3/4 of the way. Sprinkle with topping. Bake 18-22 minutes or until light, golden brown.
  • Cool muffins in pan for at least 5 minutes. Remove from pan and serve warm.

Nutrition Facts : Calories 130 kcal, CarbohydrateContent 27.6 g, ProteinContent 3.4 g, FatContent 1 g, SaturatedFatContent 0.2 g, SodiumContent 52 mg, FiberContent 2.2 g, ServingSize 1 serving

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