We Are Big Losers

Blueberry Struesel Muffins

Streusel topping:
1/4 cup packed light brown sugar
2 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp allspice
1 tbsp smart balance

Muffins
2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/8 tsp salt
2 large egg whites or 1/3 cup egg substitute
3/4 cup low fat (1%) milk
3 tbsp smart balance, melted
3/4 cup fresh or frozen blueberries

Preheat the oven to 400. Lightly grease 12 regular size muffin cups. To prepare the steusel topping, ina medium-size bowl, stir together the brown sugar, the 2 tbsp flour, cinnamon and allspice. Using a pastry blender or 2 knives, cut in the 1 tbsp smart balance until the mixture resembles coarse crumbs. Set aside.

To prepare the muffins, in a large bowl, stir together the 2 c. flour, granulated sugar, baking powder and salt. In another medium-size bowl, combine the egg whites or egg substitute, milk and the 3 tbsp melted smart balance. Add to the flour mixture all at once and stir just until combined. Fold in blueberries. Fill each muffin cup about 3/4 full. Sprinkle with the streusel topping, Bake for 20-22 minutes or until golden.

Serve warm. Makes 12 muffins.4 Weight Watcher points per muffin