Blueberry Power Muffins

Oxmoor House
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 these muffins for up to a month, then thaw them at room temperature, or microwave each frozen muffin at HIGH 15 to 20 seconds.
24 servings (serving size: 1 muffin)


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6.75 ounces all-purpose flour (about 1 1/2 cups)
4.8 ounces whole-wheat flour (about 1 cup)
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 blueberries
Cooking spray
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted


1. Preheat oven to 400°.

2. To prepare muffins, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, and next 4 ingredients in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt and next 4 ingredients, stirring with a whisk. Add yogurt mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into 24 muffin cups coated with cooking spray, filling two-thirds full.

3. To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients, stirring until crumbly. Sprinkle streusel evenly over batter.

4. 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.


Young Chefs can:

Measure blueberries and add to batter

Sprinkle streusel over batter


Older Chefs can:

Combine dry ingredients

Help spoon batter into muffin cups

Created date

August 2011

Nutritional Information

Calories 157
Caloriesfromfat 0.0 %
Fat 3.8 g
Satfat 0.8 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 3.6 g
Carbohydrate 27.7 g
Fiber 1.6 g
Cholesterol 12 mg
Iron 1 mg
Sodium 148 mg
Calcium 72 mg