Replacing 1/2 the all-purpose flour with whole wheat flour gives these Lemon Blueberry Oatmeal muffins the extra protein and fiber you need to get through your day.
While living in Boston, I spent many years defending the Michigan blueberry. It amazed me how few New Englanders could tell the difference between Missouri or Michigan on a map. Worse yet, they seemed to think that Maine was the only state capable of growing blueberries. Fortunately, I am back in Grand Rapids, safely surrounded by my fellow Michiganders who know better. I will try to spare you countless Michigan Fun Facts, but I must have you know that Michigan is the number one producer of Highbush (cultivated) Blueberries. These are the plump, fat and juicy blueberries you find in the produce section, not to be confused with Wild Blueberries that come from Maine. So let’s get it straight: Maine produces the most Wild Blueberries (think tiny berries you find in muffins or the freezer section) and Michigan produces the most Highbush Blueberries. But enough about that….let’s get to the food.
Every Summer, my local farmer’s market starts to explode with ripe blueberries. When baking with blueberries, I encourage you to try adding a bit of fresh lemon zest. The easiest way to zest a lemon is to use a Microplane and move quickly around the lemon to avoid any of the bitter white pith. The freshness of the lemon combined with the sweetness of the blueberry is one of the most time-honored flavor combinations. Almost as good as chocolate and peanut butter…but not quite. ;-)
Today I am sharing one of my favorite breakfast recipes: Lemon Blueberry Oatmeal Muffins. Disclaimer: I am not a baker, I don’t like butter and I do not have a sweet tooth. However, I have found ways to create healthier bake goods that keep my family and friends happy while allowing me to sleep at night. In this particular recipe, I replaced 1/2 the all-purpose flour with whole wheat flour and swapped the canola oil for plain yogurt. These adjustments give the muffins extra protein and fiber while also reducing the fat and calories. My picky husband is eating one as I type and I’m pretty sure he doesn’t miss the corn syrup or butter found in most packaged blueberry muffins. Win, win.
Lemon Blueberry Oatmeal Muffins
- 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 fresh blueberries or un-thawed frozen
- Heat oven to 400 degrees.
- Spray or line 12 muffin cups and set aside.
- In small bowl, combine 1/4 c. oats with brown sugar and set aside for topping.
- In large bowl, combine remaining 1 1/2 c. oats with remaining dry ingredients and mix well.
- In small bowl, wisk 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 to 22 minutes or until light golden brown.
- Cool muffins in pan for at least 5 minutes.
- Remove from pan and serve warm.
Want more delicious and flavorful breakfast recipes? Head over to my Pinterest Board!