Blueberry-Almond Streusel Muffins

By Bostoncook

Ingredients

• 1/2 cup almonds, finely chopped
• 1/4 cup all-purpose flour
• 1 tablespoon packed brown sugar
• 1 tablespoon butter or margarine, melted
• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup lowfat ricotta cheese
• 1/2 cup skim milk
• 1/4 cup buttermilk
• 1 whole egg
• 2 tablespoons canola oil
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1 cup fresh blueberries

Details

Servings 12

Preparation

Step 1

1. Lightly coat 12 muffin cups with cooking spray or line with paper baking cups. Set aside.

2. For topping: in a small bowl, stir together almonds, 1/4 cup flour, brown sugar and melted butter. Set aside.

3. For muffins: in a large mixing bowl, combine 1 1/4 cups flour, whole wheat flour, granulated sugar, baking powder, baking soda and salt. Make a well in center of flour mixture. Set flour mixture aside.

4. In a food processor or blender, combine ricotta cheese, milk, buttermilk, egg, canola oil, vanilla, and almond extract. Cover; process or blend till smooth. Add ricotta mixture all at once to flour mixture. Stir till just moistened. Stir in the blueberries. Spoon batter into prepared muffin cups, filling almost full. Sprinkle almond topping over the muffin batter in the muffin cups.

5. Bake in a 400 deg. oven for 18 to 20 minutes or til golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups; serve warm.

Notes: These were GREAT. I made no changes for once, but next time I think I'd add some cinnamon - to both the batter and the streusal. The almond extract makes it!