24 servings (serving size: 1 muffin)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5


Step 6

Young Chefs can:

Step 7

Measure blueberries and add to batter

Step 8

Sprinkle streusel over batter

Step 9


Step 10

Older Chefs can:

Step 11

Combine dry ingredients

Step 12

Help spoon batter into muffin cups

Ratings & Reviews

So yummy and healthy too!

April 10, 2016
I loved these muffins. I really liked the texture and that they were sweet but not too sweet. I will definitely be making these again. A guilt-free snack or breakfast on the go.