Blueberry Muffins with a Twist of Lemon

Blueberry Muffins with a Twist of Lemon

Blueberry Muffins with a Twist of Lemon


Makes 12 servings


1 cup all-purpose flour
1 cup uncooked old-fashioned oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon, divided
1/4 teaspoon salt
8 ounces lemon fat-free yogurt
1/4 cup cholesterol-free egg substitute or 2 egg whites
1 tablespoon vegetable oil
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 cup fresh or frozen blueberries
1 tablespoon granulated sugar
1 tablespoon sliced almonds (optional)


  1. Preheat oven to 400°F. Spray 12 standard (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
  2. Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in large bowl.
  3. Combine yogurt, egg substitute, oil, lemon peel and vanilla in small bowl; stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into prepared muffin cups.
  4. Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds, if desired, in small bowl. Sprinkle over batter.
  5. Bake 18 to 20 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool slightly before serving.

Nutritional Information

Serving Size: 1 muffin (without almonds)
Calories 125
Calories from Fat 14 %
Total Fat 2 g
Cholesterol 1 mg
Carbohydrate 24 g
Fiber 1 g
Protein 3 g
Sodium 198 mg

Dietary Exchange

Starch 1-1/2

Check out more recipes for Muffins