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    You are in: Home / Recipes / Lemon Blueberry Oatmeal Muffins Recipe
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    Lemon Blueberry Oatmeal Muffins

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 07, 2010

      I love these! I have made them several times and have reduced the sugar a little bit each time to cut calories. The original recipe is delicious, but they still taste great with 1/4 c. of sugar.

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    • on September 11, 2009

      These muffins are so good. I used quick oat. I wanted to reduce the sugar to 1/4 cup but my son filled the half cup and poured it in the bowl. But I'm sure 1/4 cup of sugar is enough. I used 1 egg instead of 2 egg whites. I always omit the salt in recipes because of DH's high blood pressure. I had only 2% milk. I used the lemon peel of 1 lemon. And used frozen blueberries. After 20 minutes, the muffins were cooked to perfection. Thanks Nickfo :) Made for PAC fall 2009.

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    • on March 17, 2008

      I baked up this recipe a few weeks ago, its great. Only, I cut the sugar to 1/4 cup using Splenda granulated. Blueberries add a nice sweetness on their own and with a sprinkle of the topping on each muffin, they were more than sweet enough.

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    • on August 17, 2007

      Terrific! Easy to make, wonderful flavor and texture -- and fits right in with my low-fat WW lifestyle. I thought these were downright scrumptious. I highly recommend making them with the lemon zest, though -- it really adds something wonderful. Next time I'll double the amount of lemon zest, just because it's so good .... thanks for posting this!

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    Nutritional Facts for Lemon Blueberry Oatmeal Muffins

    Serving Size: 1 (75 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 164.0
     
    Calories from Fat 28
    17%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.4 mg
    0%
    Sodium 113.7 mg
    4%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 1.7 g
    7%
    Sugars 12.0 g
    48%
    Protein 4.4 g
    8%

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