• 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 2% low-fat milk
  • 1/2 cup low-fat buttermilk
  • 1/3 cup light ricotta cheese
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 3 large egg whites
  • 1 1/3 cups blueberries
  • Cooking spray
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped almonds
  • 1 tablespoon brown sugar
  • 1 tablespoon reduced-calorie stick margarine, melted

Preparation:

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

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