Blueberry Power Muffins with Almond Streusel

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 cups blueberries fresh
• 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 divided
• 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, lightly spoon flours into dry measuring cups; level with a knife.
3. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture.
4. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.
5. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
6. To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter.
7. Sprinkle evenly over batter.
8. 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.
9. Serve warm or at room temperature.