Blueberry Power Muffins Recipe

Name: Blueberry Power Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MUFFINS:; 6.75 ounces all-purpose flour (about 1 1/2 cups); 4.8 ounces whole-wheat flour (about 1 cup); 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 blueberries; Cooking spray; STREUSEL:; 1.1 ounces all-purpose flour (about 1/4 cup); 1/4 cup slivered almonds, chopped; 1 tablespoon brown sugar; 1 tablespoon butter, melted

Servings: persons

MUFFINS:
6.75 ounces all-purpose flour (about 1 1/2 cups)
4.8 ounces whole-wheat flour (about 1 cup)
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 blueberries
Cooking spray
STREUSEL:
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted

1
Preheat oven to 400u00b0.
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.
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.
4
Bake at 400u00b0 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.
5
Young Chefs can:
6
Measure blueberries and add to batter
7
Sprinkle streusel over batter
8
Older Chefs can:
9
Combine dry ingredients
10
Help spoon batter into muffin cups

1240

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: MUFFINS:, 6.75 ounces all-purpose flour (about 1 1/2 cups), 4.8 ounces whole-wheat flour (about 1 cup), 1 cup quick-cooking oats, and more.

Yes, Blueberry Power Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Power Muffins

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