Ingredients
- For the muffins:
- 1 1/2 cups all-purpose flour, divided
- 1 cup whole wheat flour
- 1 cup quick-cooking oats
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups vanilla yogurt
- 1/2 cup milk
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups fresh blueberries
- For the topping:
- 1/4 cup all-purpose flour
- 1/4 cup slivered almond
- 1 tablespoon light brown sugar
- 1 tablespoon butter, melted
Make it step by step
- Preheat oven to 400°.
- To make the muffins, combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
- In a separate bowl, whisk together the yogurt, milk, oil, vanilla, and egg.
- Add the yogurt mixture to flour mixture, stirring just until moist.
- Fold in the blueberries.
- Spoon 2 rounded tablespoons batter into muffin cups coated with cooking spray.
- To make the topping, combine 1/4 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 in the pans for 10 minutes on a wire rack.
- Then remove the muffins from the pans.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kelly Green Sch..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.