We call these “power” muffins because they’re loaded with B vitamins from whole-wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil.
Young Chefs Can:
• Measure blueberries and add to batter
• Sprinkle streusel over batter
Older Chefs Can:
• Combine dry ingredients
• Help spoon batter into muffin cups
View Recipe: Blueberry Power Muffins with Almond Streusel