Lemon Blueberry Oatmeal Muffins

Today was all about the lemon. Blueberry is good but lemon is better. So we tried something that at least on the outside, seems a bit more healthy than your average boxed muffin mix. These are good, different from the norm, but good just the same and even better if you like oatmeal. We baked them in individual tart dishes but you can make this into a loaf or muffins. First make the topping and put that aside and then work on the dry and wet ingredients separately.

Topping:

• 1/2 cup oatmeal
  
• 2 Tb brown sugar
  
• 1/2 Tb melted butter
  
• 2 Tb finely chopped pecans

Dry Ingredients:

• 1 1/2 cup oatmeal (quick cooking is best)
  
• 1 cup flour
  
• 3/4 cup sugar
  
• 1 Tb baking powder
  
• 1/2 Tsp salt

Wet Ingredients:

• 1 cup milk (anything but skim)
  
• 2 slightly beaten egg whites

• 2 Tb olive oil
• 1 Tsp lemon zest plus 1/2 Tsp lemon juice (fresh is best)
• 1 Tsp vanilla
• 1 cup blueberries (fresh or frozen)

Add the wet to the dry. If you don’t want a blue batter (I happen to like that) then wait to add the blueberries absolute last and just gently fold them in. Sprinkle the topping on each muffin. Bake in a 400 degree oven for 20 minutes. Yummie!

Now, a few notes:

• When using lemon juice in recipes, fresh is always best. Don’t skimp on this, it makes a difference.
  
• You can use other oil, we just like olive oil for the health benefits and flavor.
  
• When adding your topping, sort of push it into the batter so it “sticks” to the muffin.

  Popularity: 15% [?]

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