Blueberry Power Muffins

• MUFFINS:
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 4.8 ounces whole-wheat flour (about 1 cup)
• 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 blueberries
• Cooking spray
• STREUSEL:
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/4 cup slivered almonds, chopped
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted

1. Preheat oven to 400u0b0.
2. To prepare muffins, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, and next 4 ingredients in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt and next 4 ingredients, stirring with a whisk. 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.
3. To prepare streusel, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients, stirring until crumbly. Sprinkle streusel evenly over batter.
4. 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.
5. Young Chefs can:
6. Measure blueberries and add to batter
7. Sprinkle streusel over batter
8. Older Chefs can:
9. Combine dry ingredients
10. Help spoon batter into muffin cups

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

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