Blueberry Muffins with Almond Streusel
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp Salt
- 2 cups vanilla low-fat yogurt
- 1/2 cup 2% milk
- 3 tbsp canola oil
- 2 tsp vanilla extract
- 1 large Egg lightly beaten
- 1 1/2 cups fresh blueberries
- 1 Cooking spray
- 1/4 cup all-purpose flour
- 1/4 cup slivered almonds chopped
- 1 tbsp brown sugar
- 1 tbsp Butter melted
Instructions
- 1. Preheat oven to 400 degrees.
- 2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 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; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of the 30 muffin cups coated with cooking spray.
- 3. To prepare streusel, combine 1/4 cup flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 degrees for 15 minutes or until muffins spring back when touched lightly in centre. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
