Blueberry Oat Bran Streusel Muffins

These were definitely the favorite of the blueberry muffins I had made today.  These are from "The Flax Cookbook."

Ingredients:
1 1/2 Cups blueberries
1 tablespoon all-purpose flour, for coating berries
1/3 cup oat bran
6 tablespoons golden flaxseed, Ground
1 1/3 cups high Altitude Hungarian Flour, Unbleached
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons margarine, canola
1/3 cup light corn syrup
1/3 cup granulated sugar
1 whole egg
2 whole egg white
1 teaspoon vanilla extract
1 teaspoon lemon zest, 1/4 t dried
1/2 cup milk, 1% low-fat
Streusel Topping:
3 tablespoons high Altitude Hungarian Flour, Unbleached
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

Directions:
1.    Preheat oven to 375F. Line 12 muffin cups and spray lightly with canola cooking spray if desired.
2.    Add 3T flour, 3T sugar, and 1/2t cinnamon to small bowl and blend well. Cut in 2T butter with fork until mixture resembles coarse crumbs; set aside.
3.    In a small bowl sprinkle 1T flour over blueberries if desired (to keep the blueberries from turning the batter "purple"); set aside.
4.    Combine oat bran, flaxseed, 1 1/3C flour, 2t baking powder and 1/2t salt in a medium bowl.
5.    In a mixer bowl, beat 2T Canola margarine, 1/3C light corn syrup, and 1/3 C sugar at medium speed until light and fluffy. Add egg and egg whites, beating until smooth. Add vanilla and lemon peel.
6.    On lowest speed beat in dry ingredients, alternately with milk, beating just until blended (do not over-mix). Fold in blueberries into the batter gently.

*For High altitude bake at 425 for 22 minutes
Nutrition:
Per Serving : 217 Calories; 8g Fat (31.0% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 243mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. .8g Omega-3 fatty acids, .8g Omega-6 fatty acids, 4 Weight Watchers Points