Best Lemon Blueberry Oat Muffins Recipes

LEMON-BLUEBERRY OAT MUFFINS

Lemon-Blueberry Oat Muffins image

These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. "They're a perfect mid-morning snack," says Jamie Brown of Walden, Colorado.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

1 cup quick-cooking oats
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
TOPPING:
1/2 cup quick-cooking oats
2 tablespoons brown sugar
1 tablespoon butter, softened

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon zest and vanilla. Add to dry ingredients just until moistened. Fold in berries. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 166 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 158mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 4g protein.

LOW CARB LEMON-BLUEBERRY OAT MUFFINS

Low Carb Lemon-Blueberry Oat Muffins image

We enjoy blueberry muffins, but when we went low carb, we needed to find a recipe that would allow us this occasional treat. This was it!

Provided by Likkel

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

1 cup quick-cooking oats
1 cup low-carbohydrate baking mix (i.e. -- Atkins Baking Mix)
1/2 cup Splenda Sugar Blend for Baking (granulated)
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup heavy cream
1/2 cup water
2 tablespoons butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup blueberries (if using frozen do not thaw before adding to the batter)
1/2 cup quick-cooking oats
2 tablespoons Splenda brown sugar blend
1 tablespoon butter, softened

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, cream, water, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
Bake at 400 degrees for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
*If you use Atkins Baking Mix and Splenda (not listed in the Nutrition Facts) the calories per muffin is 156.1 and the total carbs per muffin is close to 12.25g with the fiber at 2.8g so, 9.45g net carbs per muffin.

Nutrition Facts : Calories 158.8, Fat 8, SaturatedFat 4.5, Cholesterol 52.2, Sodium 181.6, Carbohydrate 19.4, Fiber 1.3, Sugar 6.2, Protein 2.7