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Blueberry-Almond Streusel Muffins




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




2 1/2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup 2% low-fat milk

1/2 cup low-fat buttermilk

1/3 cup light ricotta cheese

2 tablespoons vegetable oil

1 tablespoon vanilla extract

1 teaspoon almond extract

3 large egg whites

1 1/3 cups blueberries

Cooking spray

1/4 cup all-purpose flour

1/2 cup finely chopped almonds

1 tablespoon brown sugar

1 tablespoon reduced-calorie stick margarine, melted



Recipe



Preheat oven to 400 degrees F. 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 400 degrees F for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.