Ingredient List
For the muffins:
  • 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
for the topping:
  • 1 tablespoon butter, melted
  • 2 tablespoons brown sugar
  • 2 tablespoons quick oats
  • 1 tablespoon all-purpose flour
For the muffins
  • 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.

  • Photo: Whole wheat blueberry muffins in pan.

    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

  • These whole grain protein rich blueberry breakfast muffins are bursting with flavor. Greek yogurt in the batter provides 5 grams of protein per muffin. Consuming protein at breakfast can help you feel full longer. eatwheat.org



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