Ingredients
1 cup quick-cooking oats1 cup all-purpose flour1/2 cup sugar3 teaspoons baking powder1/4 teaspoon salt1 large egg, room temperature1 large egg white, room temperature1 cup fat-free milk2 tablespoons butter, melted1 teaspoon grated lemon zest1 teaspoon vanilla extract1 cup fresh or frozen blueberriesTOPPING:1/2 cup quick-cooking oats2 tablespoons brown sugar1 tablespoon butter, softened
Preparation
In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon zest and vanilla. Add to dry ingredients just until moistened. Fold in berries.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
Bake at 400° for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.
