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Bread-Muffin: Blueberry Almond Streusel Muffins

Source of Recipe

Cooking Light


List of Ingredients

2 1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup lowfat buttermilk
1/3 cup light ricotta cheese
2 tablespoons oil
1 tablespoon vanilla
1 teaspoon almond butter
3 large egg whites
1 1/3 cups blueberries
1/4 cup flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon reduce calorie stick margarine, melted


Recipe

Preheat oven to 400ºF. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray. Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400ºF for 18 minutes or until done. Remove from pans immediately; cool on a wire rack. Serving size: 1 muffin makes 1 1/2 dozen.