Blueberry Power Muffins with Almond Streusel
- Number of Servings: 1
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
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
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
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
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