Blueberry-Almond Streusel Muffins

Ingredients

• 1 teaspoon almond extract 
• 0.5 cup almonds finely chopped
• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.3 cups blueberries 
• 1 tablespoon brown sugar 
• 3 large egg whites 
• 0.3 cup flour all-purpose
• 2.5 cups flour all-purpose
• 1 cup granulated sugar 
• 0.5 cup buttermilk low-fat
• 0.8 cup milk 2% low-fat
• 1 tablespoon butter melted reduced-calorie
• 0.3 cup ricotta cheese light
• 0.5 teaspoon salt 
• 1 tablespoon vanilla extract 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• oven
• whisk
• wire rack
• muffin liners

Directions

1. Preheat oven to 40
2. Combine first 5 ingredients in a large bowl; make a well in center of mixture.
3. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk.
4. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.
5. Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter.
6. Bake at 400 for 18 minutes or until done.
7. Remove from pans immediately; cool on a wire rack.