- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup + 1 tablespoon white whole wheat flour (High schooler Amaya Ochs harvests hard white wheat for whole wheat flour)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup low-fat milk
- 1 - 5.3 ounce container Greek plain strained non-fat yogurt
- 1 cup blueberries
- 1 tablespoon butter, melted
- 2 tablespoons brown sugar
- 2 tablespoons quick oats
- 1 tablespoon all-purpose flour
Preheat the oven to 350°F. Line a muffin pan(s) with 12 paper liners.
In a large mixing bowl, cream butter on medium speed.
Add sugar to creamed butter and beat about 5 minutes.
Add eggs, one at a time, beating after each addition.
In small bowl, combine flours, baking powder, baking soda and salt.
Add dry ingredients to butter mixture alternatively with milk.
Add yogurt until incorporated and dry ingredients are moist.
Mix 1 tablespoon flour with blueberries. Gently fold in blueberries into batter.
Divide the batter among the muffin cups, filling them most of the way.
In small bowl, combine topping ingredients. Sprinkle evenly over batter.
Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20-25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
Per Serving (1 muffin): 189 calories, 54 calories from fat, 6g fat, 3g saturated fat, 0g trans fat, 45mg cholesterol, 178mg sodium, 30g total carbohydrates, 2g dietary fiber, 13g sugars, 5g protein