- 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
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Preheat the oven to 350°F. Line a muffin pan(s) with 12 paper liners.
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In a large mixing bowl, cream butter on medium speed.
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Add sugar to creamed butter and beat about 5 minutes.
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Add eggs, one at a time, beating after each addition.
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In small bowl, combine flours, baking powder, baking soda and salt.
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Add dry ingredients to butter mixture alternatively with milk.
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Add yogurt until incorporated and dry ingredients are moist.
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Mix 1 tablespoon flour with blueberries. Gently fold in blueberries into batter.
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Divide the batter among the muffin cups, filling them most of the way.
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In small bowl, combine topping ingredients. Sprinkle evenly over batter.
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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.
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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
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