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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Muffins with a Twist of Lemon

Source: dLife

Delicious oat-filled muffins with blueberries and the tang of lemon.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	138.7

Total Carbs	25.4 g

Dietary Fiber	1.6 g

Sugars	12.3 g

Total Fat	2.4 g

Saturated Fat	0.6 g

Unsaturated Fat	1.0 g

Potassium	179.6 mg

Protein	4.6 g

Sodium	193.9 mg

Dietary Exchanges 2.4 Fat, 0.1 Fruits, 0.7 Other Carbs, 0.8 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degree F.
Spray 12 (2 ½-inch) muffin cups with nonstick cooking spray.
In a large bowl, mix together flour, oats, brown sugar, baking powder, ½ teaspoon cinnamon, and salt.
In a small bowl, mix together yogurt, egg substitute, oil, lemon peel, and vanilla. Pour mixture into dry ingredients. Stir until blended.
Gently fold blueberries into the flour mixture.
Spoon mixture equally into muffin cups.
In small, separate bowl, mix together granulated sugar, remaining 1/4 teaspoon of cinnamon, and almonds (if desired). Sprinkle over muffin mixture.
Place muffins in preheated oven and bake for 18-20 minutes (or until lightly browned).
Let muffins cool and serve.