Blueberry Almond Streusel Muffins

"Blueberries, Blueberries"

Blueberries! Blueberries!

They bounce in my bowl,
Blue little blueberries,
I love each jolly blue soul.
Blueberries! Blueberries!
Once I see them, I can't stop.
Into my mouth, they go plop, plop, plop.
Blueberries! Blueberries!
I could eat them all day.
So sweet and so juicy, in a lip-smacking way.
Blueberries! Blueberries!
Glowing in a beautiful bright hue.
I wish I could color all my pictures in blueberry blue.
Blueberries! Blueberries!
My mom has such a great fright,
when she peeks in the kitchen to see such a sight...
Blueberries! Blueberries!
On my fingertips and nose,
I'm covered in blueberries, from my head to my toes.
But mom doesn't mind, she just giggles from the door,
As one more blueberry, blueberry bounces down along the floor.

by Kathy Patalsky

Here's the berry scoop...

• Over 200 million pounds are grown every year with Michigan and New Jersey producing 66% of all blueberries in the US. 
• Blueberries are the second most popular berry in the US and strawberries are number one. 
• Blueberry muffins are the official muffin of Minnesota and blueberries are the official state fruit of New Jersey. 
• A cup of blueberries is only 80 calories and it has virtually no fat! This fruit offers noteworthy nutritional benefits with one serving get 14 mg of vitamin C and it rates near the top for antioxidant activity per serving. 

Blueberry Almond Streusel Muffins

Cook's notes: Fresh warm blueberry muffins out of the oven are a great way to start your morning. This recipe was adapted from Midwest Living Taste of Summer 2014 and makes 12 muffins. The addition of whole wheat flour adds fiber and using low-fat ingredients makes a healthier muffin without compromising on the taste.

Streusel Ingredients:

• 1/2 cup chopped almonds
• 1/4 cup flour
• 2 tablespoons brown sugar
• 2 tablespoons melted butter
• 1/2 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon 
• 1/4 cup quick-cooking oats

Directions:

• Place ingredients in blender or food processor, pulse a few times, and set aside.

Muffin Ingredients:

• 1-1/4 cups flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup lite sour cream
• 1/2 cup skim milk
• 1/4 cup low-fat buttermilk
• 1 large egg
• 2 tablespoons canola or vegetable oil
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1 tablespoon lemon zest
• 1-1/2 cups fresh blueberries

Muffin Directions:

• Place cupcake liners in muffin pan. Preheat oven to 400 degrees.
• Rinse blueberries and pat dry on a paper towel.
• In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt. Set aside.
• In another bowl, beat sour cream, skim milk, buttermilk, egg, oil, vanilla,  almond extract, and lemon zest. Blend until smooth.
• Add to flour mixture and stir just until moistened. Do not overbeat. Stir in blueberries.
• Spoon batter into muffin cups. Sprinkle 2 teaspoons of streusel topping over each muffin.
• Bake 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Cool muffin pan on a wire rack for 5 minutes. Remove muffins from the pan and serve.