These made from scratch muffins are delicious; they are topped with crunchy streusel and studded with fresh blueberries. The wholesome ingredients like oats, whole wheat flour and fat-free yogurt make these muffins a healthy and tasty breakfast. This recipe makes 24 wonderful muffins. Muffin Ingredients- 1½ cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups vanilla fat free yogurt
- ½ cup 2% fat milk
- ¼ cup canola oil
- 1 large egg
- 1½ cups fresh blueberries
Streusel Ingredients
½ cup all-purpose flour
2 tablespoon brown sugar
2 tablespoons butter, melted
Preheat oven to 400 degrees F. In a large bowl mix together the all-purpose flour, whole wheat flour, oats, sugar, baking soda, baking powder, and salt.
In another bowl, combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.
Add yogurt mixture to the flour mixture, and stir just until moist.
Fold in blueberries.
To make the streusel, combine together in a small mixing bowl, ½ cup of the all- purpose flour, brown sugar, and butter.Fill muffin pans with liners. Spoon batter into each liner until it is about 2/3 full. Sprinkle evenly with streusel. Bake at 400 degrees F for 15 minutes.
Cool in pan for 10 minutes on a wire rack. Remove muffins from pan, and serve warm or at room temperature.
