Multigrain Blueberry Muffins

Directions

1. 1
   Preheat the oven to 375°F (190ºC). Line a 12-cup muffin pan with paper liners.
2. 2
   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.
3. 3
   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.
4. 4
   Add the yogurt mixture to the flour mixture, stirring until just combined. Stir in blueberries.
5. 5
   Divide mixture evenly among prepared muffin cups.
6. 6
   Sprinkle evenly with reserved streusel mixture.
7. 7
   Bake at 375°F until a wooden pick inserted in the center comes out clean, 20–22 minutes.
8. 8
   Serves: 12 | Serving Size: 1 muffin
9. 9
   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
10. 10
    Nutrition Bonus: Potassium: 127mg; Iron: 3%; Vitamin A: 1%; Vitamin C: 3%; Calcium: 49%