Low-Fat Lemon Blueberry Oat Muffins Recipe

4.11 from 28 votes

Light and tasty low-fat lemon blueberry oat muffins perfect for an easy and delicious breakfast or snack.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: blueberry muffins, healthy muffins, low fat muffins

Servings:

1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon butter, melted
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries (If using frozen blueberries, don't thaw them before adding to the batter)

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.

Serving size: 1 low-fat lemon blueberry oat muffin

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

6 SmartPoints (Green plan)

6 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

4 PointsPlus (Old plan)