Lemon Blueberry Oatmeal Muffins
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.
Servings 12 Muffins
Calories 130kcal
Equipment
Ingredients
- 1 ¾ cup oats quick cooking or old fashioned
- 2 tablespoons brown sugar
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ 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
Instructions
- 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
Calories: 130kcal | Carbohydrates: 27.6g | Protein: 3.4g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 52mg | Fiber: 2.2g
