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Lemony Blueberry Oat Muffins

Topping:

1/4 cups quick oats
2 tablespoons brown sugar, firmly packed

 

Muffins:

1 1/2 cups quick oats
1 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw)

1. Heat oven to 400°F (205°C). Line 12 medium muffin cups with paper baking cups.
2. For topping: Combine 1/4 cup oats and brown sugar; set aside.
3. For muffins: Combine 1 1/2 cups oats with flour, sugar, baking powder and salt in a large bowl and mix well.
4. Combine milk, egg, oil, lemon peel and vanilla in a small bowl and mix well. Add to dry ingredients and stir until just moistened. Gently stir in berries.
5. Fill muffin cups three quarters full; sprinkle with topping.
6. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

Makes 12 muffins.