Blueberry Snack Muffins

Ingredients

• Topping:
• 1 tablespoon granulated sugar
• 1 tablespoon wheat germ
• 1/4 teaspoon cinnamon
• Batter:
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, beaten
• 1 (6- to 8-ounce) container low-fat blueberry yogurt
• 1/2 cup granulated sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 (14-ounce can) wild blueberries, packed in water, drained, or 1 1/2 cups fresh blueberries

Directions

Preheat oven to 350 degrees. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Prepare the topping by combining sugar, wheat germ and cinnamon in a small bowl. Set aside.

To make the batter, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine the eggs, yogurt, sugar, canola oil and vanilla and stir until well-blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Sprinkle evenly with the topping. Bake about 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. Makes 12 large muffins.

Source: Cape Cod Times