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...

View full recipe at SpringPad

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