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Blueberry Power Muffins with Almond Streusel Recipe

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This recipe for Blueberry Power Muffins with Almond Streusel, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patrice Wolfe Helfrich (Olive's Lineage)
Added: Friday, July 3, 2009


1 c. all-purpose flour, tsp. salt
1 c. whole wheat flour 2 c. low-fat vanilla yogurt
1 c. quick-cooking oats c. 2% milk
1 c. granulated sugar 3 T. canola oil
1 T. baking powder 2 tsp. vanilla extract
1 tsp. baking soda 1 large egg
1 c. fresh blueberries

c. all-purpose
c. slivered almonds, chopped
1 T. brown sugar
1 T. margarine

Preheat oven to 400 F.
Combine 1 c. 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 the center of the 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 T. batter into each of 30 muffin cups coated with cooking spray.
To prepare streusel, combine c. flour, almonds, brown sugar, and margarine. Sprinkle evenly over batter. Bake at 400 F. for 15 min. or until muffins spring back when touched lightly in the center. Cool in pans 10 minutes on a wire rack. Remove from pans. Serve warm or at room temp. Freeze up to a month.

Number Of Servings:
Number Of Servings:
30 muffins




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