Blueberry Energy Muffins

This recipe for healthy yogurt Blueberry Energy Muffins are filling and delicious. Make them on the weekend and enjoy them all week!

I made you muffins. Well actually I didn’t make you anything but my friend Rachel did. She came over and brought blueberry muffins to share; aren’t we lucky? She  is one of those inspiring people who make you want to be a better you. She has transformed her life and her family. I’m so happy to know her. I had the privilege of munching on a few of these muffins and I can tell you that they do not disappoint.

These are loaded with Vitamin B from whole wheat flour and calcium from milk and yogurt, and lots of antioxidants from blueberries! You can freeze the muffins for up to a month and then thaw them at room temperature or microwave each muffin 15-20 seconds. My kids love heating them up in the morning and having a warm muffin. I even put them in their lunch bags frozen and by lunchtime they are thawed and ready to enjoy!! They make for a great energy-boosting snack and excellent with coffee (my favorite!). I like that you get so many out of the mix; they aren’t huge, but it’s all about portion control right?! 🙂

{Thank you, Rachel!}

Blueberry Energy Muffins Recipe

Yield: 2 dozen muffins

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Healthy yogurt energy muffins bursting with fresh blueberries

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Ingredients

• For the Muffins:
• 1 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup quick- cooking oats
• 1/2 cup white sugar
• 1/2 c up brown sugar
• 1 tbs baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups vanilla or plain low-fat yogurt
• 1/2 cup milk, skim or 2%
• 3 tbs canola oil
• 2 tsp vanilla extract
• 1 large egg
• 1 1/2 C fresh blueberries
• Cooking spray
• For the Streusel:
• 1/4 cup all purpose flour
• 1/4 cup slivered almonds, chopped
• 1 tbs brown sugar
• 1 tbs butter melted

Instructions

 

• Preheat oven @ 400 F
• For the Muffins:
• Add flours, oats, sugar, baking powder, baking soda, and salt in the bowl of your mixer. Combine and make a well in center.
• In a separate bowl combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.
• Add yogurt mixture to flour mixture; mix just until moist. Fold in blueberries.
• Spoon 2 rounded tablespoons of batter into each of 30 muffin cups coated with cooking spray. 
• For the Streusel:
• Combine 1/4 c. flour, almonds, brown sugar, and butter. Sprinkle evenly over batter.
• Bake at 400 degrees for 15 min or until muffins spring back when touched lightly in center.
• Cool in pans 10 min on a wire rack. Remove from pans and serve!

Original recipes and images © In Katrina's Kitchen

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