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Blueberry Energy Muffins




Source of Recipe


SherryPA at Mimi's


List of Ingredients





Muffins:

1 1/2 cups all-purpose flour, divided
1 cup whole wheat flour
1 cup quick- cooking oats
1 cup sugar (I substitute 1/2c white sugar & 1/2c brown sugar)
1 tbs baking powder
1 tsp baking soda
1/4 tsp salt
2 cups vanilla low-fat yogurt (I use plain non-fat yogurt)
1/2 cup 2% reduced fat milk (I use skim)
3 tbs canola oil
2 tsp vanilla extract
1 large egg
1 1/2 C fresh blueberries (I often use frozen, thaw/drain excess juice)
Cooking spray

Streusel:

1/4 cup all purpose flour
1/4 cup slivered almonds, chopped
1 tbs brown sugar
1 tbs butter melted

**I add 1/4 cup flax seed, a dash of cinnamon, & wheat germ also to the muffin mix. I don’t usually use white flour for the streusel either; I use wheat.
Preheat oven @ 400 F



Recipe




.
Preheat oven @ 400 F

Add flours, oats, sugar, baking powder, baking soda, and salt in the bowl of your mixer.
Combine and make a well in center.
In a separate bowl combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.
Add yogurt mixture to flour mixture; mix just until moist. Fold in blueberries.
Spoon 2 rounded tablespoons of batter into each of 30 muffin cups coated with cooking spray.
I don’t always come out with 30

To prepare streusel, combine 1/4 c. flour, almonds, brown sugar, and butter.
Sprinkle evenly over batter.
Bake at 400 degrees for 15 min or until muffins