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      RECIPE TITLE "Blueberry Power Muffins with Almond Streusel Recipe"
    Source: © Cooking Light magazine,
    Courtesy of: Cooking.com

    yields15 servings (serving size: 2 muffins) time--- difficultyeasy

    We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil.

      RECIPE INGREDIENTS

    For the Muffins:
    1 1/2 cups all-purpose flour, divided
    1 cup whole wheat flour
    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 fresh blueberries
    Cooking spray

    For the Streusel:
    1/4 cup all-purpose flour
    1/4 cup slivered almonds, chopped
    1 tablespoon brown sugar
    1 tablespoon butter, melted

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Preheat oven to 400 degrees F.

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

    To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees F 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.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts
    15 servings (serving size: 2 muffins)
    Facts per Serving
    Calories: 244 Fat: 6g Carbohydrates: 42g
    Cholesterol: 18mg Sodium: 260mg Protein: 6g
    Fiber: 2g % Cal. from Fat: 22% % Cal. from Carbs: 69%

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