Blueberry Muffins with Streusel Topping

Ingredients

• 2 tsp baking powderNutrition
• 1/2 tsp saltNutrition
• 2 tbsp all purpose flourNutrition
• 2 tbsp margarineNutrition
• 1/4 cup whole wheat flourNutrition
• 1 large eggNutrition
• 1 cup blueberriesNutrition
• 3/4 cup whole wheat flourNutrition
• 4 oz fat free blueberry yogurtNutrition
• 3/4 cup all purpose flourNutrition
• 1/2 tbsp cream cheeseNutrition
• 1/3 cup skim milkNutrition
• 3/4 tsp cinnamonNutrition
• 1/4 cup packed sugarNutrition
• 3/4 cup sugarNutrition

Directions

1. 1Pre-heat oven to 400 °F (200 °C). Spray muffin cups with non-stick spray.
2. 2Combine 3/4 cups of whole wheat and all-purpose flour, 3/4 cup sugar, salt and baking powder.
3. 3Place yogurt into a liquid measuring cup- a tleast 1 cup caacity; add the egg and milk. (Optional- melt cream cheese in microwave for 15 seconds and mix in with wet ingredients).
4. 4Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top.
5. 5To make crumb topping, mix together 1/4 cup sugar, 1/4 cup whole wheat flour and 2 tbsp all purpose flour, 2 tbsp of margarine (or butter), and 3/4 teaspoon cinnamon.
6. 6Pulse in mini food processer until crumbly and sprinkle over muffins before baking.
7. 7Bake for 20 to 25 minutes in the pre-heated oven, or until done.

Nutrition per serving

Related recipes

• Blueberry Compote

  62 kcal per serving

• Blueberry Pancakes

  139 kcal per serving

• Blueberry Muffins

  172 kcal per serving

• Blueberry Pancakes

  286 kcal per serving

• Blueberry Pancakes

  556 kcal per serving

• Blueberry Pancakes

  92 kcal per serving