Source: dLife

Blueberry muffins with a hint of lemon flavoring and cinnamon.

Servings

1 cup white all purpose flour
1 cup old fashioned rolled oats
0.25 cup packed dark brown sugar
1 tsp low sodium baking powder
1 tsp baking soda
0.75 tsp ground cinnamon , divided
0.25 tsp salt
8 oz nonfat lemon yogurt
0.25 cup liquid egg substitute , or 2 eggs
1 tbsp vegetable oil
1 tsp fresh lemon peel
1 tsp vanilla extract
1 cup fresh blueberries , or frozen
1 tbsp sugar
1 tbsp sliced almonds (optional)

1 Preheat oven to 400 degrees F. Spray 12 (2 1/2-inch) muffin cups with nonstick cooking spray.
2 In a large bowl, combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
3 In a small bowl, combine yogurt, egg substitute, oil, lemon peel, and vanilla. Stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into muffin cups.
4 Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds (if desired) in a small bowl. Sprinkle over muffin mixture.
5 Bake 18 to 20 minutes or until lightly browned and wooden pick inserted into centers comes out clean. Cool slightly before serving.