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Whole Grain Blueberry Breakfast Muffins

Whole Grain Blueberry Breakfast Muffins
  • Prep 5 min
  • Total 7 min
  • Ingredients 16
  • Servings 12
Start your morning off on the right foot with these healthy, whole-grain blueberry muffins. Made with whole grain flour, oats, yogurt and blueberries, these tiny, but flavorful muffins will keep you satisfied until lunch time.

Ingredients

For the streusel topping:

  • 1/4 cup Gold Medal™ All-Purpose Flour
  • 1/4 cup packed brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold

For the muffins:

  • 1 1/2 cups Gold Medal™ Whole Wheat Flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup frozen Cascadian Farm™ frozen organic blueberries

Directions

  • 1
    Preheat oven to 350 °F and generously spray a muffin pan with non-stick cooking spray.
  • 2
    For the streusel topping: Whisk ¼ cup flour, brown sugar, salt and cinnamon in a medium bowl until combined. Add the butter and, using your fingers, cut it into the flour mixture until it’s in pea-size pieces or smaller.
  • 3
    For the muffins: In a large bowl, combine 1 1/2 cups flour, oats, baking powder, salt and baking soda.
  • 4
    Use a fork to whisk together the vegetable oil, yogurt, brown sugar, vanilla and eggs. Gently fold the yogurt mix into the flour mixture until combined, and then fold in the blueberries.
  • 5
    Divide batter evenly into muffin pan and sprinkle with streusel topping. Bake for 20-24 minutes, or until toothpick inserted in the center of the muffin comes out clean.

Expert Tips

  • Swap out blueberries for raspberries, blackberries or cherries.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Start your morning off on the right foot with these healthy, whole-grain blueberry muffins. Made with whole grain flour, oats, yogurt and blueberries, these tiny, but flavorful muffins will keep you satisfied until lunch time.
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