Skinny Blueberry Muffins
1 1/4 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 cup almond meal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/4 cups plain yogurt
1/3 cup whisked egg whites
1 tablespoon oil of choice (I used olive)
2/3 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cup blueberries (divided use)
1 tablespoon cinnamon-sugar, optional
Heat oven to 400 degrees F. Spray a 12 cup muffin pan with cooking spray or line with paper liners.
In a medium bowl, sift together flour, whole wheat flour, almond meal, baking powder, baking soda, cinnamon and salt. In a large mixing bowl, whisk together yogurt, egg whites, oil, brown sugar and vanilla until combined. Stir in flour mixture until almost combined. Fold in 1 cup blueberries until just combined.
Divide batter into muffin cups; top with additional blueberries. Sprinkle with cinnamon-sugar, if desired. Bake 15-20 minutes, or until well risen, and light golden brown. Cool 5 minutes before transferring to wire racks to cool.
Makes 12 muffins