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Blueberry Power Muffins with Almond Streusel

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 15 servings (serving size: 2 muffins)
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

  • Muffins:
  • 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
  • Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup slivered almonds, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted

Nutrition Information

  • calories 244
  • caloriesfromfat 23 %
  • fat 6.1 g
  • satfat 1.3 g
  • monofat 2.9 g
  • polyfat 1.4 g
  • protein 6.1 g
  • carbohydrate 42.3 g
  • fiber 2.5 g
  • cholesterol 18 mg
  • iron 1.5 mg
  • sodium 260 mg
  • calcium 136 mg

How to Make It

  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.