Rating: 4 stars
36 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 4
  • 4 star values: 9
  • 5 star values: 19

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.

Robin Vitetta Miller
Recipe by Cooking Light July 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
15 servings (serving size: 2 muffins)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

244 calories; calories from fat 23%; fat 6.1g; saturated fat 1.3g; mono fat 2.9g; poly fat 1.4g; protein 6.1g; carbohydrates 42.3g; fiber 2.5g; cholesterol 18mg; iron 1.5mg; sodium 260mg; calcium 136mg.
Advertisement
Advertisement