Blueberry Power Muffins With Almond Streusel

Muffins

• 1 1/2 cups all-purpose flour, divided
• 1 cup whole wheat flour
• 1 cup quick-cooking oat
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups low-fat vanilla yogurt
• 1/2 cup 2% low-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 almond, chopped
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted

Directions

1. 1

   Preheat oven to 400°.

2. 2

   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.

3. 3

   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.

4. 4

   Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.

5. 5

   To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter.

6. 6

   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.