Total Time
Prep 15 mins
Cook 24 mins

From the Quaker website

Ingredients Nutrition


  1. Heat oven to 400°F Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
  2. For topping, combine oats and sugar; set aside.
  3. For muffins, in large bowl combine dry ingredients; mix well.
  4. Combine milk, egg whites, oil vanilla and lemon peel; add to dry ingredients and mix just until dry ingredients are moistened. (Batter should be lumpy.).
  5. Gently stir in blueberries.
  6. Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.
  7. Bake 20 to 24 minutes or until light golden brown.
  8. Let muffins stand a few minutes; remove from pan. Serve warm.
Most Helpful

They were ok but I think I prefer lemon blueberry muffins or oatmeal blueberry with cinnamon. The lemon-oat-blueberry combo is something that I had imagined would have been better than it actually is. The muffins did, however, rise very nicely and the texture was perfect.

Canadian_in_the_Bay January 29, 2008

Not bad. I didn't think it was lemony enough, and the oatmeal topping fell off the muffins. I may try adding lemon juice to the berries before throwing them into the batter next time. Made for a good breakfast, though. Thanks.

Meringue May 03, 2007

Very good muffins! I was looking for something with a bit more lemon flavor....I might add a bit of lemon extract on the next go-around. I individually wrapped and froze each one and defrost them in the toaster with a glass of milk for breakfast. YUMMY! Thanks for posting!

LillyZackMom January 30, 2007