Blueberry Power Muffins with Almond Streusel

These muffins are packed with calcium, vitamins, and antioxidants, and would make a great start to your day. Although the recipe makes a lot (30 muffins), they freeze beautifully; just let them thaw at room temperature or zap them in the microwave for about 15 seconds.

To start, spoon 1 and 1/4 cups all-purpose flour and 1 cup whole wheat flour into measuring cups, and level with a knife.

Combine the flours in a large bowl with 1 cup oats, 1 cup vegan sugar (such as Wholesome Sweeteners), 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/4 tsp. salt.

In a separate bowl, combine 2 cups vanilla soy yogurt (such as Whole Soy), 1/2 cup plain soy milk (such as Silk), 3 tablespoons vegetable or canola oil, 2 teaspoons vanilla extract, and the equivalent of 1 egg using egg replacer (such as Ener-G).

Make a well in the flour mixture, and add the soy yogurt mixture, stirring just until moist. Fold in 1 and 1/2 cups fresh blueberries.

Coat muffins pans with cooking spray, and spoon about 3 tablespoons of the batter into each of 30 muffin cups; set aside.

In a small bowl, combine 1/4 cup all-purpose flour with 1/4 cup chopped slivered almonds, 1 tablespoon organic brown sugar and 1 tablespoon melted vegan butter (such as Earth Balance). Sprinkle the streusel evenly over all the muffins.

Bake at 400 degrees for 15 minutes. Cool the muffins in the pan on a wire rack for 10 minutes, then remove from the pans. You can serve these while they're still warm, or at room temperature.

Each muffin is 125 calories.

Cost:
vanilla soy yogurt $1.60
blueberries $3.99