Photography: Becky Luigart-Stayner; Styling: Jan Gautro
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.
Great recipe! I had to make a couple of small changes, I didn't have any wheat flour on hand so is used all purpose. I subbed buttermilk for the milk and used Greek vanilla yogurt. The muffins are fantastic! Next time I make them I will use the whole wheat flour.
Very nice, moist muffins! I had to make some alterations, as I did not have yoghurt (neither vanilla, nor plain) at home. Thus I used sour cream instead. Also, I added a handful of frozen cranberries.
I used a 12-muffin tray and a 24 mini muffin tray, both of which I packed well. The muffins in the 12-muffin tray thus baked 10 min longer in my oven, the 24 mini muffin tray they baked for 16 min. I will definitely make this many more.
I wanted to make a super healthy muffin for my children to eat for breakfast, but also something that TASTED really good. This is a really delicious muffin, especially if you use really good quality ingredients. I even ground my own wheat for the wheat flour to boost the nutritional content! I also added 2 cups of fresh, HUGE blueberries. Y.U.M.!!!