These blueberry muffins get an upgrade from the addition of strawberry yogurt and a crumbly oat topping. Use fresh, sweet blueberries when in season, or substitute frozen berries for the fresh taste of summer any time of year. If you use frozen blueberries, do not thaw before use.
- 2¼ cups flour, divided
- ¼ cup old-fashioned oats
- 2 tablespoons raw sugar
- 2 tablespoons butter, cut into small pieces
- ⅓ cup granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups fresh blueberries
- 1 cup low-fat strawberry yogurt
- ⅓ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees.
- Combine ¼ cup flour, oats and raw sugar in a small bowl.
- Using a snapping motion with your fingers, rub butter into oat mixture until large crumbs form; set aside.
- Whisk together remaining 2 cups flour, granulated sugar, baking powder, baking soda and salt in a large bowl; stir in blueberries.
- Combine yogurt, oil, egg and vanilla in a medium bowl; whisk until well blended.
- Add yogurt mixture to flour mixture; stir gently just until moistened.
- Fill 16 muffin cups lined with paper baking liners evenly with batter; sprinkle evenly with reserved oat streusel.
- Bake 22 to 24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan 5 minutes.
- Nutrition Information (per muffin): Calories 173; Fat 6.8g (sat 1.5g); Protein 3g; Carb 25g; Fiber 1g; Chol 16mg; Sodium 143mg
What’s your favorite recipe using fresh blueberries? Let us know in the comments or via Twitter @emeals. If you’re looking for more breakfast solutions, check out our Healthy Breakfast Meal Plan!