Blueberry Oatmeal Muffins with Lemon

Sometimes you need to change a pace from your daily breakfast routine.  Chris and I usually start each morning off with some type of egg whites.  Typically it is a combo of turkey, egg whites, and whatever fresh vegetables are in the fridge.  However, I was craving something different and fell in love with this healthy but filling breakfast option!  Full of antioxidant rich blueberries and heart healthy oatmeal, this recipe is also great as a snack. 

Makes 12 Muffins

1 1/4 cup oats (regular or steel cut)
1 cup of white whole wheat  flour (milder in flavor than traditional whole wheat flour)
1 T baking powder
1/2 tsp sea salt
1/3 cup baking splenda or sugar
1 T fresh lemon zest
1 T of vanilla
1 egg or 2 egg whites
1 cup of skim milk
1/4 cup of vegetable oil
1 cup fresh blueberries (if frozen defrost first)

*Recipe inspiration from Kalyn's Kitchen, one of my favorite health food blogs!

Combine all dry ingredients in a small bowl.  In a separate bowl combine egg, milk, oil, and vanilla.  Slowly add liquids to they dry ingredients.  Pour in a 12 cup muffin pan 3/4 up to the top.  Bake at 400 for 15-20 minutes.  Let cool on a wire rack.

Update:  I made these again and believe they are even better with a "topping"  Reserve a few tablespoons of oats and combine with 1 tablespoon of brown sugar.  After muffins are poured into the muffin pan, top each muffin with oats and brown sugar mixture.  

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