Blueberry Oatmeal Lemon Muffins

Quick Easy Healthy Vegan|Vegetarian Muffin Recipe

Substantial, chewy oatmeal muffins are perfect for breakfast, or with soups, salads, fruit, or smoothies - a great way to get oatmeal into oatmeal haters.

Feel free to tinker with this muffin recipe - it'll work as long as you keep the basic wet|dry proportions. Gluten free version.

Variations: Use other sweetener instead of cane sugar (keep the total liquid the same - 3 cups). In place of blueberries, use 3/4 cup dates plus 3/4 walnuts or other nuts.

18 medium muffins

Total prep & cook time: 45 minutes

Nutrition Data, 103g Serving: 287 cal, 42g carb, 12g fat, 280mg sodium, 1g fiber, 22g Sugars, 3g protein, very low Cholesterol. Estimated glycemic load 28

Ingredients:

Wet Ingredients:
1/3 cup unbleached cane sugar or brown sugar
1 1/4 cup warm water
1 tsp lemon zest (finely grated lemon rind)
2 Tbsp lemon juice
1/3 cup oil or melted butter or vegan margarine
1 1/4 cup plain unsweetened soy or dairy yogurt
Dry Ingredients:
2 cups quick oats
1 cup unbleached white flour
1/2 cup whole wheat or spelt flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cup fresh blueberries

Directions:

Preheat the oven to 375 degrees & oil 2 muffin pans, eighteen cups total
Mix the wet ingredients well and set aside
Chop the nuts
Mix the dry ingredients in a separate bowl
Pour the dry ingredients into the wet, and mix lightly with just a few strokes - don't mind lumps
Spoon the mixture evenly into the muffin cups. Fill pans to the top - muffins should double in size.
Bake for 20 - 25 min, middle of the oven, until browned & firm to the touch
Cool on a rack for 5 minutes, then run a knife around the edges of the muffins & turn them out on the rack
May be eaten immediately!

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