Ingredients

The following ingredients have 12 Servings
  • 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 blueberries (fresh or un-thawed frozen)

Instruction

  • 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.