Blueberry-Almond Streusel Muffins

• 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

1. Preheat oven to 400u0b0.
2. 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.
3. Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400u0b0 for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

flour, sugar, baking powder, 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 www.myrecipes.com/recipe/blueberry-almond-streusel-muffins (may not work)