This is a print preview of "Lemon Blueberry Oatmeal Muffins" recipe.

Lemon Blueberry Oatmeal Muffins Recipe
by Marg Ruttan

Lemon Blueberry Oatmeal Muffins

I seem to be in a muffin making mode these days. However, I'm working at creating a number of new low glycemic index recipes so that's probably the main reason I'm into muffins right now. After a few weeks I'll be on to cookies or some other item. In the meantime, this recipe, which I adapted from my first cookbook, Traditions of Home Cookies and Muffins, has turned out to be another excellent recipe. Hope you enjoy it!

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 12

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup Splenda
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 egg, well beaten
  • 1 tsp. vanilla extract
  • 1/4 cup lemon juice (freshly squeezed if possible)
  • 1/4 cup canola oil
  • 1 cup buttermilk (or regular milk if you prefer)

Directions

  1. Preheat oven to 400 degrees F. Spray muffin tins with cooking spray. Set aside. In a medium sizede bowl combine all dry ingredients. Mix thoroughly. Add blueberries and mix to coat with dry ingredients. Make a well in the center of the dry ingredients. In a smaller bowl combine all liquid ingredients. Pour liquid ingredients into well of dry ingredients, stirring until dry ingredients are just moistened. Fill muffin tins 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.