½cupfresh or frozen blueberries (If using frozen blueberries, don't thaw them before adding to the batter)
For the Topping:
¼cupquick-cooking oats
1tablespoonbrown sugar
1-½teaspoonsbutter, softened
Instructions
Position an oven rack in the middle of the oven. Preheat the oven to 400F degrees.
In a large bowl, whisk together the oats, flour, sugar, baking powder and salt until well combined.
In another bowl stir together the egg, milk, melted butter, lemon peel and vanilla until well blended.
Add the egg mixture to the flour mixture and stir just until moistened. Gently fold in the blueberries.
Coat 6 muffin cups with cooking spray or use paper liners.
Evenly distribute the batter amongst the 6 muffin cups.
Combine the topping ingredients and sprinkle evenly over the batter in the muffin cups.
Bake in a preheated 400F degree oven until a toothpick inserted comes out clean, about 20 to 24 minutes.
Remove from the oven and let the muffins rest in the pan for 5 minutes and then transfer them to a wire rack to cool completely before storing or enjoy while still a little warm.
Recipe Notes
Serving size: 1 low-fat lemon blueberry oat muffinClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)5*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Low-Fat Lemon Blueberry Oat Muffins Recipe
Amount Per Serving (1 muffin)
Calories 166Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 28g9%
Fiber 2g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.