Light ricotta cheese and whole wheat flour cut fat and add fiber to these muffins from Covered Bridge Farm in Forest Lake, Minnesota.
Lightly coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. Set aside.
For topping: In a small bowl, stir together almonds, the 1/4 cup flour, the brown sugar and melted butter. Set aside.
For muffins: In a large bowl, combine the 1-1/4 cups flour, the whole wheat flour, granulated sugar, baking powder, soda, and salt. Make a well in center of flour mixture. Set aside.
In a food processor or blender, combine ricotta cheese, milk, buttermilk, egg, canola oil, vanilla and almond extract. Cover; process or blend until smooth. Add ricotta mixture all at once to flour mixture. Stir just until moistened. Stir in blueberries. Spoon batter into prepared muffin cups, filling almost full. Sprinkle topping over muffin batter in cups.
Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.