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Categories:
muffins flour flour oats sugar baking powder baking soda salt vanilla low milk canola oil vanilla egg blueberries cooking spray Streusel flour slivered almonds brown sugar butter
Viewed: 31 - Published at: 3 years agoIngredients
- 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
Method
- Preheat oven to 400°.
- 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.
- 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.
- 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.
- Young Chefs can:
- Measure blueberries and add to batter
- Sprinkle streusel over batter
- Older Chefs can:
- Combine dry ingredients
- Help spoon batter into muffin cups
