Blueberry Streusel Coffee Cake Muffins

http://mykitchenadventures1.blogspot.com/2013/02/blueberry-streusel-coffee-cake-muffins.html
My Kitchen Adventures
adapted from The Looneyspoons Collection

Servings - 17 muffins   Serving Size - 1 muffin   Points Plus per Serving - 5 Points+
Calories - 195.6,   Total Fat - 6.9g,   Carb. - 32g,   Protein - 3.5g,   Fiber - 1.5g

Streusel Topping:
1/4 cup chopped pecans
2 TBS all purpose flour
2 TBS brown sugar
1/4 tsp salt
1 TBS unsalted butter, melted

Muffins:
2 cups Bisquick HeartSmart baking mix
1 cup whole wheat pastry flour
1 cup granulated sugar
1 tsp ground cinnamon
3/4 cup low-fat buttermilk
2 large eggs
1/3 cup skim milk
1/4 cup canola oil
1 tsp lemon zest
2 TBS lemon juice
1 tsp pure vanilla extract
2 cups frozen blueberries
 
1.  Combine streusel ingredients in small bowl.  Set aside.  Preheat oven to 350 degrees F.  Line muffin tins with papers or spray each well with cooking spray.  
2.  In large mixing bowl, combine the baking mix, flour, sugar, and cinnamon.  In large glass measure or medium sized bowl, combine the buttermilk, eggs, milk, oil, lemon zest, lemon juice, and vanilla extract.  
3.  Pour the milk mixture into the flour mixture and stir until just combined.  Mixture will be somewhat thick.  Fold in frozen blueberries.  
4.  Portion into muffin wells.  ( You should get at least 17 muffins)  Sprinkle reserved streusel mix on top of each muffin.  Bake for 20 - 25 minutes, or until a toothpick inserted into center of muffins comes out cleanly.  Remove from muffin pan and allow to cool on wire rack. 
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