Tasty Tuesday: Lemon-Blueberry Oat Muffins

Back in July, I posted a recipe called The Best Blueberry Muffins. I was mistaken. I have since found a blueberry muffin recipe that I enjoy even more than those and have decided that they are now the SECOND Best Blueberry Muffins. Here are the BEST blueberry muffins:

Lemon-Blueberry Oat Muffins

Not my photo

1 cup quick-cooking oats

1 cup all-purpose flour*

1/2 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 egg white

1 cup fat-free milk

2 tablespoons butter or stick margarine, melted

1 teaspoon grated lemon peel*

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries*

TOPPING:

1/2 cup quick-cooking oats

2 tablespoons brown sugar

1 tablespoon butter or stick margarine, softened

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter. Bake at 400 for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes; remove to wire rack. Yield: 1 dozen.

Nutritional Analysis

*Note: I use whole-wheat flour, frozen blueberries, and 1/4 teaspoon of lemon juice instead of the peel, because I don't keep lemons stocked in my fridge. I have not tried these muffins made as directed, so I don't know if my substitutions change anything.