Sky High Blackberry Apple Muffins

Yield: 16 muffins

Prep Time: 15 minutes

Total Time: 35 minutes

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Muffins

 * 3 cups white whole wheat flour* (measured correctly)
 * 1 Tablespoon ground cinnamon  (or 2 teaspoons for a lighter flavor)
 * 3 and 1/2 teaspoons baking powder
 * 1/8 teaspoon baking soda
 * 1/2 teaspoon salt
 * 1 very large apple, peeled and diced into small pieces
 * 1/2 cup packed dark brown sugar  (or light brown)
 * 1/2 cup Chobani Apple Cinnamon yogurt*
 * 1/2 cup unsweetened applesauce  (or vegetable oil)
 * 1/4 cup pure maple syrup*
 * 2 large eggs
 * 2 teaspoons vanilla extract
 * 1 cup unsweetened almond milk  (or any milk you prefer)
 * 1 pint (about 1 cup) fresh or frozen blackberries, chopped

Oat Streusel

 * 3 Tablespoons packed dark brown sugar  (or light brown)
 * 3 Tablespoons old-fashioned rolled oats
 * 1/2 teaspoon ground cinnamon

Directions:

 * 1) Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
 * 2) Make the muffins: Toss the flour, cinnamon, baking powder, baking soda, salt, and chopped apples together in a large bowl until evenly combined. Set aside.
 * 3) In a medium bowl, whisk the brown sugar, yogurt, applesauce, maple syrup, eggs, vanilla, and milk together vigorously until combined and smooth.  Pour the wet ingredients into the dry ingredients and gently stir with a large spoon or rubber spatula until combined. Do not overmix the batter.
 * 4) Make the streusel: toss the brown sugar, oats, and cinnamon together in a small bowl.  Set aside. Layer 1 Tablespoon of batter into each muffin tin.  Top with a couple chopped blackberry pieces, then layer with more muffin batter and a couple more blackberry pieces until you've filled the muffin cups all the way to the top. Sprinkle each with streusel.
 * 5) Bake the muffins at 425F for 5 minutes. Keeping the muffins inside the oven, turn the temperature down to 375F and bake for another 15-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. Muffins stay fresh at room temperature for up to 3 days. See my notes for how to freeze.

Recipe Notes:
*Instead of white whole wheat flour, use half whole wheat flour and half all-purpose flour. Or use 3 cups all-purpose flour.

*Any flavor yogurt will be fine, fat free or low fat.

*You may use 1/4 cup more brown sugar instead of maple syrup.

Enjoy!!