Blueberry Oat Muffins

Blueberries are great on hot oatmeal, so just imagine how tasty this combination is in a muffin.

Serves: 12Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12


  • 2⁄3 cup plain low-fat yogurt
  • 2 1⁄2 cups old-fashioned rolled oats
  • 1⁄2 cup firmly packed dark brown sugar
  • 2 tsp. baking powder
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. grated lemon zest
  • 1⁄4 tsp. salt
  • 1 cup blueberries
  • 2 egg whites
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. water


  • Line a strainer with a coffee filter. Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper.
  • Preheat oven to 400°F. Prepare 12 muffin cups with paper liners.
  • Place oats in a food processor or blender. Process about one minute. Transfer to a large bowl. Add brown sugar, baking powder, cinnamon, lemon peel, and salt. Fold in blueberries.
  • In a small bowl, whisk the egg whites until foamy. Add yogurt cheese, oil, and water, whisking until well blended. Add to the dry ingredients. Stir until just moistened.
  • Fill muffin cups almost full. Bake 20 minutes or until golden brown.