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Name: Blueberry Muffins with Almond Streusel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 30
Cuisine: Breakfast
Ingredients: 1 1/2 cups all-purpose flour; 1 cup whole wheat flour; 1 cup quick-cooking oats; 1 cup granulated sugar; 1 tbsp baking powder; 1 tsp baking soda; 1/4 tsp Salt; 2 cups vanilla low-fat yogurt; 1/2 cup 2% milk; 3 tbsp canola oil; 2 tsp vanilla extract; 1 large Egg lightly beaten; 1 1/2 cups fresh blueberries; 1 Cooking spray; 1/4 cup all-purpose flour; 1/4 cup slivered almonds chopped; 1 tbsp brown sugar; 1 tbsp Butter melted

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INGREDIENTS

Muffins:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp Salt
2 cups vanilla low-fat yogurt
1/2 cup 2% milk
3 tbsp canola oil
2 tsp vanilla extract
1 large Egg ; lightly beaten
1 1/2 cups fresh blueberries
1 Cooking spray
Streusel:
1/4 cup all-purpose flour
1/4 cup slivered almonds ; chopped
1 tbsp brown sugar
1 tbsp Butter ; melted

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 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; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of the 30 muffin cups coated with cooking spray.

3. To prepare streusel, combine 1/4 cup flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in centre. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

NOTES

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Blueberry Muffins with Almond Streusel

Muffins:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp Salt
2 cups vanilla low-fat yogurt
1/2 cup 2% milk
3 tbsp canola oil
2 tsp vanilla extract
1 large Egg lightly beaten
1 1/2 cups fresh blueberries
1 Cooking spray
 Streusel:
1/4 cup all-purpose flour
1/4 cup slivered almonds chopped
1 tbsp brown sugar
1 tbsp Butter melted

1. Preheat oven to 400 degrees.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife.  Combine flours, 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; stir just until moist.  Fold in blueberries.  Spoon 2 rounded tablespoons batter into each of the 30 muffin cups coated with cooking spray.
3. To prepare streusel, combine 1/4 cup flour, almonds, brown sugar, and butter.  Sprinkle evenly over batter.  Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in centre.  Cool in pans 10 minutes on a wire rack; remove from pans.  Serve warm or at room temperature.

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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 30

Calories: 175
Calories from Fat: 29 (17%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.7g
Cholesterol 9.4mg		3 %
Sodium 104.5mg		4 %
Potassium 133mg		4 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 31g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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