Blueberry Power Muffins with Almond Streusel

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.

Yield: 15 servings (serving size: 2 muffins)

Ingredients

• Muffins:
• 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
• Cooking spray
• 
  Streusel:
• 1/4  cup  all-purpose flour
• 1/4  cup  slivered almonds, chopped
• 1  tablespoon  brown sugar
• 1  tablespoon  butter, melted

Preparation

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.

Nutritional Information

Calories:

244 (23% from fat)

Fat:

6.1g (sat 1.3g,mono 2.9g,poly 1.4g)

Protein:

6.1g

Carbohydrate:

42.3g

Fiber:

2.5g

Cholesterol:

18mg

Iron:

1.5mg

Sodium:

260mg

Calcium:

136mg