Blueberry Power Muffins With Almond Streusel

• Muffins:
• 1 1/2 cups all-purpose flour, divided
• 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 vanilla low-fat yogurt
• 1/2 cup 2% reduced-fat milk
• 3 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups fresh blueberries
• Cooking spray
• Streusel:
• 1/4 cup all-purpose flour
• 1/4 cup slivered almonds, chopped
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted

1. Preheat oven to 400u0b0.
2. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. 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. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. 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.
3. To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400u0b0 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. Serve warm or at room temperature.

muffins, flour, whole wheat flour, oats, sugar, baking powder, baking soda, salt, vanilla low, milk, canola oil, vanilla, egg, fresh blueberries, cooking spray, streusel, allpurpose, slivered almonds, brown sugar, butter

Taken from www.myrecipes.com/recipe/blueberry-power-muffins-with-almond-streusel (may not work)