Sunday, March 9, 2014

Blueberry Oatmeal Muffins

  
Blueberry Oatmeal Muffins - Smell of Rosemary
 
These made from scratch muffins are delicious; they are topped with crunchy streusel and studded with fresh blueberries. The wholesome ingredients like oats, whole wheat flour and fat-free yogurt make these muffins a healthy and tasty breakfast. This recipe makes 24 wonderful muffins. 
 
 
Blueberry Oatmeal Muffins - Smell of Rosemary
 
Muffin Ingredients
1½ cup all-purpose flour
1 cup whole wheat flour
1 cup old-fashioned oats
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups vanilla fat free yogurt
½ cup 2% fat milk
¼ cup canola oil
1 large egg
1½ cups fresh blueberries
 
Streusel Ingredients  

½ cup all-purpose flour
2 tablespoon brown sugar
2 tablespoons butter, melted

 
Blueberry Oatmeal Muffins - Smell of Rosemary

Preheat oven to 400 degrees F. In a large bowl mix together the all-purpose flour, whole wheat flour, oats, sugar, baking soda, baking powder, and salt.

Blueberry Oatmeal Muffins - Smell of Rosemary
 
 
In another bowl, combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.

 
Blueberry Oatmeal Muffins - Smell of Rosemary
 

Add yogurt mixture to the flour mixture, and stir just until moist.
 
 
Blueberry Oatmeal Muffins - Smell of Rosemary

Fold in blueberries.

 
Blueberry Oatmeal Muffins - Smell of Rosemary
  

To make the streusel, combine together in a small mixing bowl, ½ cup of the all- purpose flour, brown sugar, and butter.

Fill muffin pans with liners. Spoon batter into each liner until it is about 2/3 full. Sprinkle evenly with streusel. Bake at 400 degrees F for 15 minutes.


 
Blueberry Oatmeal Muffins - Smell of Rosemary
 

Cool in pan for 10 minutes on a wire rack. Remove muffins from pan, and serve warm or at room temperature.
 
 
Blueberry Oatmeal Muffins - Smell of Rosemary
 

Inspired by a recipe from Cooking Light Annual Recipes 2004. 

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