Blueberry Power Muffins

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 cups blueberries 
• 1 tablespoon brown sugar 
• 1 tablespoon butter melted
• 3 tablespoons canola oil 
• 1 large eggs 
• 0.3 cup flour all-purpose
• 1.5 cups flour all-purpose
• 1 cup granulated sugar 
• 0.5 cup milk 2% reduced-fat
• 2 cups vanilla yogurt low-fat
• 1 cup quick-cooking oats 
• 0.3 teaspoon salt 
• 0.3 cup slivered almonds chopped
• 2 teaspoons vanilla extract 
• 1 cup flour whole-wheat

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare muffins, weigh or lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours, oats, and next 4 ingredients in a large bowl, stirring with a whisk. Make a well in center of mixture.
4. Combine yogurt and next 4 ingredients, stirring with a whisk.
5. Add yogurt mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into 24 muffin cups coated with cooking spray, filling two-thirds full.
6. To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour and next 3 ingredients, stirring until crumbly.
8. Sprinkle streusel evenly over batter.
9. Bake at 400 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans.
10. Serve warm or at room temperature.
11. Measure blueberries and add to batter
12. Sprinkle streusel over batter
13. Combine dry ingredients
14. Help spoon batter into muffin cups