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Blueberry Muffins with Streusel Topping
The ultimate recipe for big and yummy blueberry muffins with a streusel topping.
3/4 cup whole wheat flour
1/2 tsp salt
2 tsp baking powder
1 cup blueberries
1/4 cup whole wheat flour
2 tbsp all purpose flour
2 tbsp margarine
3/4 cup all purpose flour
4 oz fat free blueberry yogurt
1 large egg
1/2 tbsp cream cheese
1/3 cup skim milk
3/4 tsp cinnamon
1/4 cup packed sugar
3/4 cup sugar
Pre-heat oven to 400 °F (200 °C). Spray muffin cups with non-stick spray.
Combine 3/4 cups of whole wheat and all-purpose flour, 3/4 cup sugar, salt and baking powder.
Place 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).
Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top.
To 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.
Pulse in mini food processer until crumbly and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the pre-heated oven, or until done.
in 1 serving of Blueberry Muffins with Streusel Topping.
, 79% carbs, 8% protein.
Calorie Counter 100% Free
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