Blueberry Muffins With Almond Streusel

Total Time
30mins
Prep
15 mins
Cook
15 mins

These muffins are loaded with essential vitamins, minerals and antioxidents, plus heart friendly monounsaturated fat from the almonds and canola oil. These freeze well up to a month. Microwave frozen muffins at High for 15 seconds. We like these especially since the recipe calls for whole wheat flour and oatmeal. Adaped from Cooking Light

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400.
  2. Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
  3. Make a well in center of mixture.
  4. Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
  5. Add yogurt mixture to flour mixture.
  6. Stir just until moist.
  7. Gently fold in blueberries.
  8. Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
  9. Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
  10. bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
  11. Cook in pans 10 minutes on a wire rack.
  12. remove from pans.
  13. Serve warm or at room temperature.