Streusel-Topped Blueberry Muffins

As I've said before, muffins are my favorite go-to breakfast. It has been a little while since I made muffins, and I missed them. I found this recipe in my Cooking Light Complete Cookbook, and they were already quite reasonable at 122 calories each. The original recipe was for 2 1/2 dozen muffins. I made some substitutions and divided the batter into only 2 dozen slightly larger muffins at 114 calories each. The streusel topping is tasty, but you can cut it and get the muffins down to 97 calories each. The recipe calls for part whole wheat flour and part white. I contemplated going 100% whole wheat, but I felt that doing that would make the muffins too heavy, so I didn't make that substitution. They turned out light, fluffy, and very moist. The flavor is amazing, and while I like the streusel topping, I could totally live without it, or maybe just without the almonds. I love fresh blueberries, and they are sweet and flavorful enough to carry this muffin without the extra frills.

Streusel-Topped Blueberry Muffins

Muffins:

• 1 1/2 C all-purpose flour
• 1 C whole wheat flour
• 1 C old fashioned oatmeal
• 1/2 C Splenda Sugar Blend for Baking
• 1 Tbs baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 C Dannon Light & Fit vanilla yogurt
• 1/2 C skim milk
• 3 Tbs unsweetened applesauce
• 2 tsp vanilla extract
• 1 large egg
• 1 1/2 C fresh blueberries

Streusel:

• 1/4 C all-purpose flour
• 1/4 C sliced almonds
• 1 Tbs Splenda Brown Sugar Blend
• 1 Tbs butter, melted

Preheat oven to 400°.

To prepare muffins, whisk together all-purpose flour, whole wheat flour, oats, Splenda Sugar Blend, baking powder, baking soda, and salt in a large bowl and make a well in center of mixture.

Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk.

Add yogurt mixture to flour mixture.

Stir just until moist.

Fold in blueberries.

Spoon batter into each of 24 muffin cups coated with cooking spray.

To prepare streusel, combine all-purpose flour, almonds, brown sugar blend, and butter (apparently I forgot to take a picture of this step--my apologies). Sprinkle evenly over batter.

Bake for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.