• Lemon Blueberry Oatmeal Muffins

    2 votes
    Lemon Blueberry Oatmeal Muffins
    Prep: 10 min Cook: 20 min Servings: 12
    by Marg Ruttan
    2 recipes
    I seem to be in a muffin making mode these days. However, I'm working at creating a number of new low glycemic index recipes so that's probably the main reason I'm into muffins right now. After a few weeks I'll be on to cookies or some other item. In the meantime, this recipe, which I adapted from my first cookbook, Traditions of Home Cookies and Muffins, has turned out to be another excellent recipe. Hope you enjoy it!


    • 1 1/2 cups whole wheat flour
    • 1/2 cup rolled oats
    • 1/2 cup Splenda
    • 1 tbsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 1 tsp. cinnamon
    • 1 1/2 cups blueberries (fresh or frozen)
    • 1 egg, well beaten
    • 1 tsp. vanilla extract
    • 1/4 cup lemon juice (freshly squeezed if possible)
    • 1/4 cup canola oil
    • 1 cup buttermilk (or regular milk if you prefer)


    1. Preheat oven to 400 degrees F. Spray muffin tins with cooking spray. Set aside. In a medium sizede bowl combine all dry ingredients. Mix thoroughly. Add blueberries and mix to coat with dry ingredients. Make a well in the center of the dry ingredients. In a smaller bowl combine all liquid ingredients. Pour liquid ingredients into well of dry ingredients, stirring until dry ingredients are just moistened. Fill muffin tins 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

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    • Lyle Lansing
      Lyle Lansing
      very good ,used half the salt


      • John Spottiswood
        John Spottiswood
        Saving this to my "try soon" folder. Looks awesome!

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