1/2 cup light brown sugar
1/3 cup whole wheat pastry flour
2 tablespoons unsalted butter
1 teaspoon cinnamon
1 1/2 cups plus 1 tablespoon whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup egg substitute
3/4 cup maple syrup or honey
1 tablespoon unsalted butter, melted
1 rounded cup fat-free sour cream
1 teaspoon vanilla extract
3/4 teaspoon finely grated lemon zest
1 cup of blueberries (fresh or frozen)
Preheat the oven to 375 degrees.
Make the topping by combining the brown sugar, flour, and cinnamon and rubbing in the butter with your fingers. Set this aside.
Make the muffins: Start by lining a 12-cup muffin tin with paper liners. In a medium bowl whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. In a large bowl (preferably with a stand mixer) beat the egg until frothy, then add the syrup or honey and melted butter and beat for a minute. Add in the sour cream, vanilla, and lemon zest and beat again until well blended. Add the dry ingredients and beat at a low speed until just blended. Toss the 1 tablespoon of flour with the blueberries and then fold them into the batter.
Fill the muffin cups 2/3 full and sprinkle with topping. Bake for 25 minutes. Remove from pan and cool on a rack.
In the muffin mixture, substitute orange zest for the lemon, and use cranberries in lieu of blueberries.