Blueberry Power Muffins with Almond Streusel- Healthier Version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Muffins:1 1/2 cups all-purpose flour, divided1 cup whole wheat flour1 cup quick-cooking oats7 Splenda packets1/2 cup granulated sugar1 tablespoon baking powder1 teaspoon baking soda2 cups vanilla non-fat yogurt1/2 cup unsweetened soy milk, or any other non-fat milk3 tablespoons canola oil2 teaspoons vanilla extract1 egg white1 1/2 cups fresh blueberriesCooking sprayStreusel:1/8 cup all-purpose flour1/8 cup whole wheat flour1/4 cup slivered almonds, chopped1 packet Splenda1 teaspoon brown sugar1 tablespoon I Can't Believe It's Not Butter, melted
**Makes 30 muffins (1 muffin per serving***
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, Splenda, granulated sugar, baking powder, and baking soda in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg white, 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 all-purpose flour, whole wheat flour, almonds, Splenda, 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: 30 servings (serving size: 1 muffin)
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.
*Adapted from Copyright © Cooking Light Magazine*
Number of Servings: 30
Recipe submitted by SparkPeople user EAGLES17.
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, Splenda, granulated sugar, baking powder, and baking soda in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg white, 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 all-purpose flour, whole wheat flour, almonds, Splenda, 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: 30 servings (serving size: 1 muffin)
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.
*Adapted from Copyright © Cooking Light Magazine*
Number of Servings: 30
Recipe submitted by SparkPeople user EAGLES17.
Nutritional Info Amount Per Serving
- Calories: 98.5
- Total Fat: 2.5 g
- Cholesterol: 0.4 mg
- Sodium: 101.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
Member Reviews
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FLIPPANTPANTS
This was great! Still haven't told my husband how healthy they were. He ate them up! I made 1/4 of a recipie and then added more blueberries as I LOVE them. Was perfect. They didn't need any butter or anything. Very moist and sweet! I did not put the alomonds on top but the streudel great! - 8/25/07