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.
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
1/4 cup all-purpose flour
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
How to Make It
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.
We really liked these muffins, they are so light and fluffy. My husband was not able to tell there was whole wheat in the flours, he thought he was eating forbidden muffins they were so good. And they are still great out of the freezer too. This is a definite keeper recipe for us. My only complaint is the weird muffin count - 30. I have two muffin tins so I separated them into 24 instead of 30 muffins (not by choice) and they worked out great as 24, we just eat one muffin instead of two.
I don't understand all these quasi-negative reviews. These muffins taste great, have excellent texture, and are healthy. If we're going to criticize them so harshly, could we post an alternative muffin recipe so that everyone is aware of what an exemplary muffin is? Thanks.
Very good blueberry muffin recipe. I was pleasantly surprised. Didn't have instant oats so I ground up old-fashioned oats. Used skim milk instead of 2% and plain, low fat greek yogurt. Also used ground almonds for the streusel. Loved the previous reviewer's idea of adding chia seeds, so I threw some in. I will make these again!
I made these with my 10 month old in mind. I wanted a healthy muffin to give him, so I skipped the streusel altogether and served it with a cinnamon compound butter. I used a whole 16 oz. container of blueberries, and they turned out great. I think the recipe should read "1 1/4 cup all purpose flour" in the beginning, because the 1 1/2 cups flour should be divided. I found it was a bit dry after mixing, so I added a touch of milk to help. I will make these again, adding in cinnamon and flax the next time. But, they were gobbled up, so it's a keeper!
Solid recipe - I used a pint of blackberries and a cup of blueberries for more berry-goodness, but otherwise followed directions for these muffins. Unlike other C.L. recipes which use whole wheat flour in baking, I can really taste the wheat in these. I was also surprised to find that the vanilla yogurt did not add a whole lot of flavor / taste to the muffins. All that said, it's a solid muffin recipe (Though I have made better from alternative recipes) and they do keep you pretty full with the whole wheat component. Don't be afraid to substitute different fruit combinations; I believe if I were to make these again, I would consider a peach & mango combination. Enjoy!
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