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Recipes - Blueberry Apricot Muffins with Almond Streusel Topping

Recipe Name

Blueberry-Apricot Muffins with Almond Streusel Topping

Submitted by

courtneyruth

Recipe Description

Big Healthy Breakfast Muffin

Quantity	1	Quantity Unit	12 muffin pan	Servings
Prep Time (minutes)	10	Cook Time (minutes)	25	Ready In (minutes)	35

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Muffin
Ingredients
Amt.	Measure	Ingredient



1 3/4	cups	all-purpose flour
3/4	cup	wheat flour, wholewheat
1	cup	oats, quick-cooking
1	cup	granulated sugar
1	teaspoon	baking soda
1/4	teaspoon	salt
3/4	cup	Milk, nonfat, fluid, without added vitamin A (fat
3/4	cup	Apricot nectar, canned, without added ascorbic aci
1/2	cup (8 fl oz)	Yogurt, vanilla, low fat, 11 grams protein per 8 o
1	large	egg
4	teaspoons	margarine, melted
2	teaspoons	Vanilla extract
1 1/2	cups	blueberries
2	teaspoons	baking powder

Steps

Sequence	Step

1	Preheat oven to 400 degrees. Coat pan with cooking spray. In a large bowl, mix first seven ingredients with a fork.
2	In a separate bowl, whisk together next six ingredients. Fold into dry ingredients until just mixed.
3	Fold in blueberries. Spoon batter into muffin cups (each cup will be heaping full).
4	Sprinkle streusel topping onto muffins and bake for 20-25 minutes. Cool 10 minutes in pan on a wire rack.

Streusel Topping
Ingredients
Amt.	Measure	Ingredient



1/4	cup	all-purpose flour
1/4	cup, sliced	almonds
1	tablespoon	brown sugar, light
2	teaspoons	margarine, melted

Steps

Sequence	Step

1	Combine ingredients.

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