Oatmeal Lemon Blueberry Muffin

Did you know Quaker has tons of delicious recipes made with oatmeal on their website? I recently found this gem, and have been dying to try them. I even treated myself to a jumbo muffin tin, which was an excellent idea for these delicious muffins. I also got to use my nested bowls (small, medium, large) for this recipe, which was really fun :)



These muffins are super healthy -- I made mine with whole wheat flour, and no oil! I also decreased the sugar by 1/4 C by using brown sugar instead of white. I'm sure you can use

Oatmeal Lemon Blueberry Muffins - Modified from Quaker Oats

1 3/4 C oats (either quick or old fashioned), divided
2 T brown sugar
1 C flour (+2 T if using old fashioned)
1/4 C brown sugar
1 T baking powder
dash, salt
1 C milk
2 egg whites, lightly beaten
2 T applesauce (or oil)
1 tsp. grated lemon peel
1 tsp. vanilla
1 C blueberries, fresh or frozen (if frozen, do not thaw!)


Heat oven to 400. Spray 12 (or 6 jumbo) muffin tins with non-stick spray.

In a small bowl, combine 1/4 C oats (I may try using Old Fashioned just for the topping) and 2 T brown sugar, and set aside.

In a medium bowl, combine milk, eggs, applesauce, lemon zest and vanilla; mix well.



In a large bowl, combine 1 1/2 C oats with remaining dry ingredients. Mix well.


Then, add wet ingredients to the dry ones, mixing until just moistened.



Gently fold in blueberries (I rinsed my frozen ones before adding, and blotted them dry to avoid all the purple water!).


Fill muffin cups almost full and sprinkle with the topping.



Bake muffins for 20-25 minutes, or until lightly golden brown. Cool on a wire wrack for 5 minutes, then remove and serve.



Frog Prince's reaction... these are lemony! I like 'em.