Quaker's: Lemon Blueberry Oatmeal Muffins
Submitted by Mcalina28
Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese oatmeal muffins pack a serious amount of oats into a tender crumb brightened with lemon zest and studded with blueberries. Egg whites and skim milk keep them on the lighter side without sacrificing that domed, bakery-style rise.
The oat and sugar topping is a small detail that makes a big difference. It bakes into a crunchy, slightly caramelized cap that contrasts with the soft, berry-filled interior. Pat it gently into the batter before baking so it sticks instead of sliding off.
Mix the wet ingredients into the dry just until combined. Overmixing develops gluten and turns oatmeal muffins tough and rubbery. A few lumps in the batter are actually what you want. The blueberries go in last with a gentle fold so they stay whole instead of turning the batter purple.
Pro Tips
- Fill the muffin cups almost full, not two-thirds. These muffins need the batter height to get that nice rounded top.
- If using frozen blueberries, don’t thaw them first. Frozen berries bleed less into the batter and hold their shape better during baking.
- The lemon zest is subtle here. For a stronger citrus punch, add a teaspoon of fresh lemon juice to the wet ingredients.
- The jumbo muffin variation in the directions works great. Just increase baking time to 28-32 minutes and watch for golden tops.
Variations
- Raspberry lemon: Swap blueberries for fresh raspberries. They break down a bit more but create gorgeous pockets of tart fruit.
- Streusel top: Replace the oat topping with a butter-flour-sugar streusel for a richer, more crumbly crown.
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour for a nuttier, heartier muffin.
Ingredients
Directions
Heat oven to 400 F.
Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
For topping, combine ¼ cup oats and sugar; mix well.
Set aside. For muffins, combine 1½ cups oats, and remaining dry ingredients; mix well. Add combined milk, egg whites, oil, lemon peel and vanilla, mixing just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups almost full. Sprinkle with reserved topping, patting gently. Bake 20 to 24 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.
Note for Jumbo Muffins: Heat oven to 400 F. Line 6 jumbo muffin cup with paper baking cups or spray bottoms only with no-stick cooking spray. For topping, combine 2 tablespoons old fashioned oats and 1 tablespoon granulated sugar; set aside. Proceed as recipe directs except bake muffins 28 to 32 minutes or light golden brown. Let muffins stand a few minutes; remove from pan.
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