Lemon Blueberry Oat Muffins Recipes

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

LEMON BLUEBERRY OATMEAL MUFFINS

Steps:

• Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.
• For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
• Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
• Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

LEMON-BLUEBERRY OAT MUFFINS

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.

LEMON BLUEBERRY MUFFINS WITH OATMEAL

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 400°F. Line a 12-cup muffin pan with paper liners. ##For the Topping: Combine 1/4 cup oats and brown sugar in a small bowl. Set aside. ##For the Muffins: Combine remaining 1 1/2 cups oats, flour, sugar, baking powder and salt in large bowl. Combine milk, egg whites, oil, lemon zest and vanilla in a medium bowl. Stir milk mixture into flour mixture until just combined. Gently stir in blueberries. Divide batter amongst muffin cups. Sprinkle with topping. ##Bake until muffins are light golden brown, about 20 to 24 minutes. Cool muffins in pan on a rack for 5 minutes. Serve warm.

LOW CARB LEMON-BLUEBERRY OAT MUFFINS

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.