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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


Recipe Summary test

24 servings (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.