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Lemon Blueberry Muffins

servings: 12
Lemon Blueberry Muffins

prep time


total time





Lemon Blueberry Muffins

servings: 12

Muffin Batter:

  • 1 cup Simply Smart 1% Lowfat Milk
  • 1 cup oatmeal, uncooked 
  • 1 large egg
  • 1/4 cup canola oil
  • 1 Tbsp. lemon juice
  • 2 tsp. lemon zest
  • 1 cup flour
  • 1/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups fresh blueberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp. lemon juice

Preheat oven to 400˚F. Coat 12 muffin cups with cooking spray.

In a large bowl, combine the milk and oatmeal. Allow to soak for 15 minutes.

Add the egg, canola oil, lemon juice, and lemon zest to the oatmeal mixture. Stir until well combined. 

Sift the flour, sugar, baking powder, and salt into a small bowl. Add the flour mixture to the egg and oatmeal mixture and stir until just combined. Add the blueberries, gently stirring them into the batter. Do not overmix.

Divide the batter evenly among the muffin cups. Bake for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from the pan and allow to cool completely on a wire rack.

To make the glaze, combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins. Allow glaze to set for at least 5 minutes. 

Per Serving: Calories: 195, Carbohydrate: 33 grams, Fiber: 2 grams, Protein: 3 grams, Fat: 6 grams, Saturated fat: 1 gram, Cholesterol: 19 milligrams, Sodium: 211 milligrams, Calcium: 100 milligrams.


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