Double Berry Blueberry Muffins

Yields: 1 Dozen


1½ c. all-purpose flour 1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats margarine or butter, melted
½ c. sugar 2 egg whites, lightly beaten
1 tbsp baking powder 1 tsp grated lemon peel
¼ tsp salt (optional) ¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk ¼ c. raspberry or strawberry preserves


  1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. 
  2. Combine dry ingredients; mix well. 
  3. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. 
  4. Gently stir in blueberries. Fill muffin cups ½ full. 
  5. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. 
  6. Bake 23 to 25 minutes or until golden brown. 
  7. Let muffins stand a few minute; remove from pan. Serve warm.

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