Lemon-Blueberry Oat Muffins

• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 1 cup fat-free milk
• 2 tablespoons butter, melted
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 cup quick-cooking oats
• 2 tablespoons brown sugar
• 1 tablespoon butter, softened

1. 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.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
3. Bake at 400u0b0 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.

oats, flour, sugar, baking powder, salt, egg, egg white, milk, butter, lemon zest, vanilla, blueberries, oats, brown sugar, butter

Taken from www.tasteofhome.com/recipes/lemon-blueberry-oat-muffins/ (may not work)