July 16, 2011

Blueberry-Almond Streusel Muffins

I love, love, love blueberry muffins. I like having a variety of different recipes too. These are actually low fat, but they're very moist from the buttermilk and ricotta.

2-1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup buttermilk
1/3 cup light ricotta cheese
2 tablespoons canola oil
1 tablespoon vanilla
1 teaspoon almond extract
3 large eggs
1-1/3 cups blueberries

1/4 cup flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon butter, melted

Preheat the oven to 400 degrees. Combine the first 5 ingredients (flour through salt) in a large bowl; make a well in the center and set aside. In a another bowl, combine the milk and the next 6 ingredients (milk through eggs); whisk well. Add the milk mixture to the dry ingredients, stirring just until moist. Gently stir in the blueberries. Spoon batter into 18 paper-lined or sprayed muffin cups. In a small bowl, combine 1/4 cup flour and remaining ingredients; sprinkle evenly over each muffin. Bake for 15-18 minutes or until done. Remove from pans immediately; cool on wire rack.

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