Lemon Blueberry Oatmeal Muffins



Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside. In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.




  • 1-3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked), divided
  • 2 Teaspoon(s) firmly packed brown sugar
  • 1 Cup(s) all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
  • 1/2 Cup(s) granulated sugar
  • 1 Teaspoon(s) Baking Powder
  • 1/4 Teaspoon(s) salt (optional)
  • 1 Cup(s) Skim Milk
  • 2 egg whites or 1/4 cup egg substitute with yolk or 1 egg
  • 2 Teaspoon(s) Canola Oil
  • 1 Teaspoon(s) grated lemon peel
  • 1 Teaspoon(s) vanilla
  • 1 Cup(s) fresh or frozen blueberries (do not thaw)

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