Blueberry Muffins With Almond Streusel

Ingredients

• 1 ½ cups
• all-purpose flour
• 1 ½ cups
• all-purpose flour
• 1 cup
• whole wheat flour
• 1 cup
• + 62 more ingredients
• • whole wheat flour
  • 1 cup
  • quick-cooking oatmeal
  • 1 cup
  • quick-cooking oatmeal
  • 1 cup
  • Splenda sugar substitute
  • 1 tablespoon
  • baking powder
  • 1 tablespoon
  • baking powder
  • 1 teaspoon
  • baking soda
  • 1 teaspoon
  • baking soda
  • ¼ teaspoon
  • salt
  • ¼ teaspoon
  • salt
  • 2 cups
  • plain low-fat yogurt
  • 2 cups
  • plain low-fat yogurt
  • ½ cup
  • 1% low-fat milk
  • ½ cup
  • 1% low-fat milk
  • 2 tablespoons
  • canola oil
  • 2 tablespoons
  • canola oil
  • 2 teaspoons
  • vanilla extract
  • 2 teaspoons
  • vanilla extract
  • ¼ cup
  • egg substitute
  • ¼ cup
  • egg substitute
  • 1 ½ cups
  • fresh blueberries
  • 1 ½ cups
  • fresh blueberries
  • cooking spray
  • ¼ cup
  • whole wheat flour
  • ¼ cup
  • whole wheat flour
  • ¼ cup
  • slivered almonds, chopped
  • ¼ cup
  • slivered almonds, chopped
  • 1 tablespoon
  • brown sugar
  • 1 tablespoon
  • brown sugar
  • 1 tablespoon butter or 1 tablespoon
  • margarine, melted
  • 1 tablespoon butter or 1 tablespoon
  • margarine, melted
  • 1 tablespoon
  • margarine, melted

1 Preheat oven to 400. 2 Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk. 3 Make a well in center of mixture. 4 Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk. 5 Add yogurt mixture to flour mixture. 6 Stir j...

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