Active time: 15 minutes Total time: 35 minutes
These fruity muffins are 100% whole-grain, combining hearty oats and white whole-wheat flour with a good bit of Greek yogurt for a protein boost. You could also use regular whole-wheat flour if that’s what you have on hand; the muffins will just be darker in color and have a stronger wheat flavor.
Multigrain Blueberry Muffins Ingredients Directions Preheat the oven to 375°F (190ºC). Line a 12-cup muffin pan with paper liners. In a small bowl, combine 1 tablespoon flour, 1/3 cup oats, 1 tablespoon sugar, cinnamon and 1/8 teaspoon salt. Stir in 1 tablespoon oil and set aside. In a large bowl, whisk together the remaining 1 1/4 cups plus 1 teaspoon flour, 2/3 cup oats, 7 tablespoons sugar, and 1/4 teaspoon salt. Stir in baking powder and soda. In a medium bowl, whisk together yogurt, vanilla, eggs and remaining oil. Add the yogurt mixture to the flour mixture, stirring until just combined. Stir in blueberries. Divide mixture evenly among prepared muffin cups. Sprinkle evenly with reserved streusel mixture. Bake at 375°F until a wooden pick inserted in the center comes out clean, 20–22 minutes. Serves: 12 | Serving Size: 1 muffin Nutrition (per serving): Calories: 200; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 34mg; Sodium: 121mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 11g; Protein 7g Nutrition Bonus: Potassium: 127mg; Iron: 3%; Vitamin A: 1%; Vitamin C: 3%; Calcium: 49%
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