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Category: Breakfast

(Updated 1/2/2013)
Blueberry Almond Muffins


1¼ 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
¼ tsp salt
2 cups vanilla low-fat yogurt
½ cup milk
3 Tablespoons canola oil
2 tsp vanilla extract
1 large egg
1½ cups fresh blueberries

Streusel Topping:
¼ cup all-purpose flour
¼ cup slivered almonds, chopped
1 Tablespoon brown sugar
1 Tablespoon butter, melted


Preheat oven to 400 degrees F. In a large bowl, whisk together the all purpose flour, wheat flour, oats, granulated sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the yogurt, milk, oil, vanilla and egg. Create a well in the center of the dry mixture and add the yogurt mixture, stirring just until moist. Fold in the blueberries. Spray 30 muffin cups with non-stick spray, then add 2 tablespoons of batter to each cup. In a small bowl, combine all streusel topping ingredients. Sprinkle the mixture evenly over the batter. Bake for 15 minutes. Cool muffins in pans on a wire rack for 10 minutes. Serve warm, or cool completely before storing.