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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups (divided) |
| whole wheat flour: 1 cup |
| quick oats: 1 cup |
| granulated sugar: 1 cup |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| lowfat vanilla yogurt: 2 cups |
| 2% milk: 1/2 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| vanilla extract: 2 tsp |
| eggs: 1 (large) |
| blueberries: 1 1/2 cups (fresh) |
| cooking spray |
| all-purpose flour (unsifted): 1/4 cup |
| almonds (slivered): 1/4 cup (chopped) |
| light brown sugar (packed): 1 Tbl |
| salted butter: 1 Tbl (melted) |
Blueberry Power Muffins With Almond Streusel
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
15 serving(s)
Tags
- Preheat oven to 400°.
- To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
- Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist.
- Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
- To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter.
- Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.