Blueberry Power Muffins with Almond Streusel

As I mentioned in this post, I made blueberry power muffins with almond streusel on Saturday afternoon.  I love making muffins on the weekends because between the muffins and some hard boiled eggs, I have breakfast ready to go for the whole week.  I usually pack my breakfast in a small bag with a tupperware of milk and eat it once I get to work, allowing me more time to get ready during the time of day when I am moving the slowest!

I had never made streusel before and now that I know how easy it is, I will be topping lots of my muffins this way for a little extra goodness!  The yogurt (I used half yogurt/half sour cream because I ran out of yogurt!) helps keep these muffins, baked with whole wheat flour and oats, from tasting dry.  The fresh blueberries add beautiful color and help create little caverns inside the muffins themselves, which are delightful to bite into.

Ingredients:
For the muffins:
1 1/2 cups all purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups organic vanilla yogurt--I used 1 cup of vanilla yogurt and 1 cup of organic sour cream
1/2 cup fat free milk
3 tablespoons canola oil
2 teaspoons vanilla extract
1 large egg
1 1/2 cups fresh blueberries, washed and dried


For the streusel:
1/4 cup all purpose flour
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted


Kitchen Supplies:
Muffin tins (the recipe makes 18 muffins)
Muffin paper cups, if desired--I just spray the tins with cooking spray and pop them right out afterwards--less waste!
2 tablespoon measuring spoon
Toothpick
Wire racks for cooling
Three mixing bowls (small, medium and large)
Whisk

Preheat oven to 400 degrees.  Combine flours, oats, granulated sugar, baking powder and soda and salt in a large mixing bowl using a whisk.  Make a well in the center of the mixture.

 In a smaller bowl, combine yogurt, milk, egg, oil and vanilla extract, whisking until combined. 

Pour the wet mixture into the well of the dry mixture and fold in together until just combined.  Gently fold in blueberries.

Spray tins with cooking spray (or line with paper cups) and spoon two tablespoons worth of mixture into each cup.  We have some odd sized measuring spoons and cups from AllClad, including a two tablespoon measuring spoon that I use for this purpose. 

In the small mixing bowl, combine brown sugar, almonds, melted butter and flour until it resembles a crumb consistency.  Sprinkle some of the crumbs over the tops of each muffin and bake tins for 15 minutes or until a toothpick inserted in the center of the muffin comes out cleanly.

Allow to cool in the tins for ten minutes on top of wire racks before removing.  Serve warm or at room temperature!

Serves: 18
Serving size: 1 muffin
Calories: 244

As you may recall from last week, I had eggs and bacon (prosciutto) for breakfast every day which leads me to today's question: do you like a sweet or savory breakfast better?  Or perhaps both?  I can't wait to hear your answers!