Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

Robin Vitetta Miller
Recipe by Oxmoor House August 2011

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Yield:
24 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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

Nutrition Facts

157 calories; fat 3.8g; saturated fat 0.8g; mono fat 1.7g; poly fat 0.8g; protein 3.6g; carbohydrates 27.7g; fiber 1.6g; cholesterol 12mg; iron 1mg; sodium 148mg; calcium 72mg.
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