New mom's want something healthy...hence these muffins have no butter, are made with calcium rich yogurt, oatmeal, which is said to increase milk supply in nursing moms, and cancer preventing blueberries. Plus they have half whole wheat flour.
Total. Health. Food.
So, naturally, I had to mess with them a little bit. I mean, what the heck is a dessert with no butter?! This is when the streusel topping lightbulb flipped on. I looked through a few recipes for the topping that sounded the tastiest for these little guys. I'm pretty sure it's the streusel that takes them from muffin to dessert. Actually, I'm absolutely sure.
Because that muffin picture is so pathetic, here's another picture.
It sort of ties in because this is what she wore to come shopping for ingredients with me. She got no less than 4 compliments on the headband.
Anyways, enjoy the muffins/dessert!
Blueberry-Oatmeal Muffins with Streusel Topping
- 1 cup Yoplait® 99% Fat Free plain or creamy vanilla yogurt (from 2-lb container)
- 1 cup old-fashioned or quick-cooking oats
- 1 egg or 2 egg whites, slightly beaten
- 1/4 cup canola oil
- 1/2 cup packed brown sugar
- 2/3 cup Gold Medal® all-purpose flour
- 2/3 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup fresh or frozen (do not thaw) blueberries
- 1/2 cup loosely packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk
1. Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease your muffin pan.
2. In small bowl, mix yogurt and oats.
3. In large bowl, mix egg, oil and brown sugar.
4. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy).
5. Gently stir in blueberries. Divide batter evenly among muffin cups.
6. Mix streusel topping and spoon on top of the muffins. Any leftovers can go directly from the spoon into your mouth. Yum.
7. Bake 18-20 min or until golden brown. Immediately remove from pan.