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: 1 day 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ⅔ cup plain low-fat yogurt
  • 2½ cups old-fashioned rolled oats
  • ½ cup firmly packed dark brown sugar
  • 2 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. grated lemon zest
  • ¼ tsp. salt
  • 1 cup blueberries
  • 2 egg whites
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. water

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • ⅔ cup plain low-fat yogurt
  • 2½ cups old-fashioned rolled oats
  • ½ cup firmly packed dark brown sugar
  • 2 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. grated lemon zest
  • ¼ tsp. salt
  • 1 cup blueberries
  • 2 egg whites
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. water

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat3.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium320mg
Total Carbohydrate33g
Dietary Fiber2g
Sugars11g
Protein5g