Blueberry Streusel Muffins 

1/4 Egg Substitute

1/2 Cup Skim Milk

1/4 Cup Canola Oil

1 1/2 Cups Whole Wheat Flour

1/3 Cup Honey

1/4 Cup Splenda

2 teaspoons Baking Powder

1/8 cup Salt

1 Cup Blueberries

Streusel Topping:

3 Tablespoons Smart Balance Spread, melted

1/4 Cup Walnuts, chopped

1/4 cup Brown Sugar

1/4 cup Splenda

3/4 Cup Oatmeal (dry)

Combine all ingredients in small bowl. Mix until crumbly.

Heat oven to 400°. Spray muffin cups with non-fat cooking spray.

Beat egg, milk and oil together. Mix in remaining ingredients, except blueberries, just until flour is moistened - batter will be lumpy (do not over mix). Fold in blueberries. Spoon batter into muffin pan, filling cups 2/3 full. Top each muffin with a thin layer of Streusel Topping.

Bake for 20 minutes or until golden brown.