Blueberry Muffins with Streusel Topping

Ingrédients

• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp all purpose flour
• 2 tbsp margarine
• 1/4 cup whole wheat flour
• 1 large egg
• 1 cup blueberries
• 3/4 cup whole wheat flour
• 4 oz fat free blueberry yogurt
• 3/4 cup all purpose flour
• 1/2 cuillère à soupe cream cheese
• 1/3 tasse skim milk
• 3/4 cuillère à café cinnamon
• 1/4 tasse, emballé sugar
• 3/4 tasse sugar

Directives

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.