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Blueberry Power Muffins with Almond Streusel
From Cooking Light Magazine, July 2003
Ingredients
1 1/3 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
¼ teaspoon salt
2 cups low-fat vanilla yogurt (recommend Stonyfield Farm)
½ cup 2% reduced fat milk
3 tablespoons canola oil
2 teaspoons vanilla extract
1 large egg
1 ½ cups fresh blueberries
cooking spray
Streusel topping
¼ cup all-purpose flour
¼ cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
Directions
1. Preheat oven to 400°.
2. To prepare muffins, lightly spoon flours into dry measuring cups, level with a knife. Combine 1 ½ 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. Lightly fold in blueberries. Spoon 2 rounded tablespoons of batter into each of 30 muffin cups coated with cooking spray.
3. To prepare streusel topping, combine ¼ cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool muffins in pan for 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
Yields: 15 servings (serving size =2 muffins)
Note: These muffins can be frozen for up to a month.
Nutrient Analysis
Calories: 244
Fat: 6.1g
Saturated fat: 1.3g
Protein: 6.1g
Sodium: 260mg
Total carbohydrate: 42.3g
Dietary fiber: 2.5g
Compare the difference- Dunkin' Donuts Blueberry Muffin Nutrient Analysis:
Serving size: 1 muffin
Calories: 490
Fat: 18g
Saturated fat: 6g
Protein: 8g
Sodium: 630 mg
Total carbohydrates: 75g
Dietary fiber: 2g
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