Blueberry Oat Muffins

Blueberry Oat Muffins


(4 votes) 4 4

Using low fat ingredients and egg substitute, these muffins only taste indulgent.

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Time needed

8 min preparation + 8 min cooking

Serving Size / Yield

8 servings


  • 1 C. Quaker Oats, quick or old fashioned, uncooked
  • 1 C. low fat buttermilk
  • 1/4 C. egg substitute or 2 egg whites, lightly beaten
  • 2 Tbs. margarine, melted
  • 1/2 tsp. grated lemon peel
  • 1 C. all-purpose flour
  • 3 Tbs. granulated sugar or heat-stable sugar substitute equal to 3 Tbs. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt (optional)
  • 1 C. fresh or frozen blueberries (do not thaw)

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Heat oven to 400 degrees. Lightly spray twelve medium muffin cups with cooking spray. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not over-mix.) Gently stir in berries. Fill muffin cups almost full. Bake 20-25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Yield: 1 dozenĀ 

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