Lemon Blueberry Oatmeal Muffins

• cups Quaker Oats, divided (quick or old fashioned, uncooked)↗1 3⁄4 cups
• tablespoons firmly packed brown sugar2 tablespoons
• cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)↗1 cup
• cup granulated sugar↗1⁄2 cup
• tablespoon baking powder↗1 tablespoon
• teaspoon salt (optional)↗1⁄4 teaspoon
• cup skim milk↗1 cup
• egg whites, lightly beaten↗2
• tablespoons vegetable oil↗2 tablespoons
• teaspoon grated lemon peel1 teaspoon
• teaspoon vanilla↗1 teaspoon
• cup blueberries (If frozen, do not thaw)↗1 cup

Step-by-step instructions

1. 1

   Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.

2. 2

   For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.

3. 3

   Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

4. 4

   Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.