| 1. |
Pre-heat oven to 400 °F (200 °C). Spray muffin cups with non-stick spray. |
| 2. |
Combine 3/4 cups of whole wheat and all-purpose flour, 3/4 cup sugar, salt and baking powder. |
| 3. |
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). |
| 4. |
Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top. |
| 5. |
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. |
| 6. |
Pulse in mini food processer until crumbly and sprinkle over muffins before baking. |
| 7. |
Bake for 20 to 25 minutes in the pre-heated oven, or until done. |
