Name: Blueberry-Almond Streusel Muffins
Yield: 1 1/2 dozen (serving size: 1 muffin)
Ingredients: 2 ½ cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup 2% low-fat milk; ½ cup low-fat buttermilk; ⅓ cup light ricotta cheese; 2 tablespoons vegetable oil; 1 tablespoon vanilla extract; 1 teaspoon almond extract; 3 large egg whites; 1 ⅓ cups blueberries; Cooking spray; ¼ cup all-purpose flour; ½ cup finely chopped almonds; 1 tablespoon brown sugar; 1 tablespoon reduced-calorie stick margarine, melted

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daneanp

12/07/2016

I wouldn't change a thing. And you know how some CL recipes say the yield is 18 muffins but you are lucky to get 16? This one is a full 18 muffins. Taking some to a meeting at the office tomorrow and get to keep some at home for the minions. Win/win.

bubby427

05/25/2009

Very tasty, but did need some modifications. The streusel is kind of dry and doesn't stick to the muffin top, so I would suggest putting half of the streusel in the mixture and the rest on top. Also, it yielded 13 muffins for me. I'll definitely make them again with these changes.

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Blueberry-Almond Streusel Muffins

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