Lemon Blueberry Oatmeal Muffins

General

Servings/Makes:	1 dozen
Total Time:	45 mins
Type:	Bread
Attributed to:
Web Source:
Tried:

Ingredients

Ingredient	Amount
Oats, quick cooking	1-1/4 cups and 2 tbsp
Sugar	2/3 cups and 2 tbsp
Almonds	3 tbsp (optional)
Flour, all-purpose	1-1/2 cups (add an additional 2 tbsp if using old-fashioned oats)
Baking powder	2 tsp
Baking soda	1/2 tsp
Salt	1/2 tsp (optional)
Yogurt, plain	1 cup
Eggs	1 lightly beaten with egg white
Egg whites	1 lightly beaten with eggs
Juice, lemon	3 tbsp
Oil, vegetable	2 tbsp
Zest, lemon	1 tsp
Vanilla	1 tsp
Blueberries	1 cup fresh or frozen (do not thaw)

Directions

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only.

For topping, combine 2 tbsp oats, 2 tbsp sugar, and 3 tbsp almonds in small bowl; mix well. Set aside

For muffins, combine flour, oats, sugar, baking powder, baking soda and salt in large bowl; mix well. In medium bowl, combine yogurt, egg white plus egg, lemon juice, oil, lemon peel and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Gently fold in blueberries.

Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.

Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes.