Lemon Blueberry Oatmeal Muffins

By Laura Brooks
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Fiber and flavonoids (which are powerful antioxidants) are two heart healthy reasons to add more oatmeal into your cooking. QuakerOatmeal.com explains in depth how these properties of oatmeal help to help lower LDL (bad) cholesterol and possibly reduce the amount of plaque that sticks to artery walls.  This is delicious lemon blueberry muffin recipe is just one more reason to eat smart for the heart!

1-3/4 cups Quaker® Oats*
    (quick or old fashioned, uncooked), divided
2 Tbsp. firmly packed brown sugar
1 cups all-purpose flour
   (add an additional 2 tablespoons
    if using old fashioned oats)
1/2 cup granulated sugar
1 Tbsp. baking powder
1/4  teaspoon salt (optional)
1 cup skim milk
2 egg whites, lightly beaten
2 Tbsp. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 cup fresh or frozen blueberries (do not thaw)

    *or substitute with other available brand

(Makes 1 dozen)

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.

2. 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.

3. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

4. 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.

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.

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