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Photo: Blueberry muffins whole grain and protein rich.

Blueberry Muffins

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12
Baking Temp 350°F

Equipment

  • 12-cup muffin pan
  • Paper liners
  • Large mixing bowl
  • Small bowl

Ingredients

  • 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

Instructions

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.
  • 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.

NUTRITION INFORMATION

  • 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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