Blueberry Power Muffins with Almond Streusel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
|
We call these power muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds. Ingredients:
1 1/2 cups all-purpose flour, divided |
1 cup whole wheat flour |
1 cup quick-cooking oats |
1 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 cups vanilla low-fat yogurt |
1/2 cup 2% reduced-fat milk |
3 tablespoons canola oil |
2 teaspoons vanilla extract |
1 large egg |
1 1/2 cups fresh blueberries |
cooking spray |
1/4 cup all-purpose flour |
1/4 cup slivered almonds, chopped |
1 tablespoon brown sugar |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
|
|