Blueberry Almond Streusel Muffins Recipe

• 2 1/2 c. all-purpose flour
• 1 c. granulated sugar
• 1 Tbsp. baking pwdr
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 c. 2% low-fat lowfat milk
• 1/2 c. low-fat buttermilk
• 1/3 c. light Ricotta cheese
• 2 Tbsp. vegetable oil
• 1 Tbsp. vanilla extract
• 1 tsp almond extract
• 3 lrg egg whites
• 1 1/3 c. blueberries Cooking spray
• 1/4 c. all-purpose flour
• 1/2 c. finely minced almonds
• 1 Tbsp. brown sugar
• 1 Tbsp. reduced-calorie stick margarine melted

1. Preheat oven to 400 .
2. Combine first 5 ingredients in a large bowl; make a well in center of mix.
3. Combine lowfat milk and next 6 ingredients (lowfat milk through egg whites); stir well with a whisk.
4. Add in to flour mix, stirring just till moist.
5. Gently stir in blueberries.
6. Spoon batter into 18 muffin c. coated with cooking spray.
7. Combine 1/4 c. flour and remaining ingredients; sprinkle proportionately over batter.
8. Bake at 400 for 18 min or possibly till done.
9. Remove from pans immediately; cold on a wire rack.
10. Serving Size: 1 muffin
11. Yield: 1 1/2 DozenT(Baking Time):"0:18"

flour, sugar, baking pwdr, baking soda, salt, milk, lowfat buttermilk, light ricotta cheese, vegetable oil, vanilla, almond, egg whites, blueberries cooking spray, allpurpose, almonds, brown sugar, margarine

Taken from cookeatshare.com/recipes/blueberry-almond-streusel-muffins-87686 (may not work)