| 1 | Heat oven to 400°F. |
| 2 | Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. |
| 3 | For topping, combine ?cup oats and sugar; mix well. |
| 4 | Set aside. |
| 5 | For muffins, combine 1-?cups oats, and remaining dry ingredients; mix well. |
| 6 | Add combined milk, egg whites, oil, lemon peel and vanilla, mixing just until dry ingredients are moistened. |
| 7 | Gently stir in blueberries. |
| 8 | Fill muffin cups almost full. |
| 9 | Sprinkle with reserved topping, patting gently. |
| 10 | Bake 20 to 24 minutes or until light golden brown. |
| 11 | Let muffins stand a few minutes; remove from pan. |
| 12 | nutrition information: 1 muffin calories 160, calories from fat 27, total fat 3g, saturated fat 0g, cholesterol 0mg, sodium 140mg, total carbohydrates 29g, dietary fiber 2g, protein 4g |
| 13 | note for jumbo muffins: heat oven to 400°F. |
| 14 | Line 6 jumbo muffin cup with paper baking cups or spray bottoms only with no-stick cooking spray. |
| 15 | For topping, combine 2 tablespoons old fashioned oats and 1 tablespoon granulated sugar; set aside. |
| 16 | Proceed as recipe directs except bake muffins 28 to 32 minutes or light golden brown. |
| 17 | Let muffins stand a few minutes; remove from pan. |
