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Nutritional Info
  • Amount Per Serving
  • Calories: 272.6
  • Total Fat: 6.7 g
  • Cholesterol: 19.5 mg
  • Sodium: 265.3 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.9 g

View full nutritional breakdown of Blueberry Power Muffins with Almond Streusel calories by ingredient
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Blueberry Power Muffins with Almond Streusel


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Introduction

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. 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.

Ingredients

    Muffins:1 1/2 cups all-purpose flour, divided1 cup whole wheat flour1 cup quick-cooking oats1 cup granulated sugar1 tablespoon baking powder1 teaspoon baking soda1/4 teaspoon salt2 cups vanilla low-fat yogurt1/2 cup 2% reduced-fat milk3 tablespoons canola oil2 teaspoons vanilla extract1 large egg1 1/2 cups fresh blueberriesCooking sprayStreusel:1/4 cup all-purpose flour1/4 cup slivered almonds, chopped1 tablespoon brown sugar1 tablespoon butter, melted

Directions

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.

Yield: 15 servings (serving size: 2 muffins)

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.

Eating healthy can be challenging on mad dash mornings--check out Cooking Light’s make-ahead breakfast solutions.

Recipe Copyright © Cooking Light Magazine






TAGS:  Snacks |

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Member Ratings For This Recipe

  • The recipe says to divide the flour but then the directions use the full 1.5 cups in the batter. did you take the 1/4 cup out for the streusel? Or use and additional 1/4 cup? - 1/19/14

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  • Very good!!! I didn't have almonds so I used walnuts instead. The streusel is a nice addition! - 1/28/13

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  • I made these for the family, and I couldn't keep them in the house! They are delicious!! - 8/12/07

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  • Very tasty. Loved it! - 6/24/07

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  • These were fantastic - I used strawberry yogurt and they were so sweet - YUMMY! - 6/24/07

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  • These were quite good and suprisingly filling. The kids even like them, but I had to tell them they were donuts. LOL!
    I will make these again! - 3/26/07

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