Saturday, May 15, 2010

Yummy Blueberry Streusel Muffins!



I made these DELISH Weight Watchers muffins for this coming weekend! My friend Elly is in town and I had to make something quick to grab for breakfast because I had the feeling we would be on the go a lot! Especially since I am trying on wedding dresses in a marathon fashion on Saturday! 3 stores... 10:30-5 pm!! AH!


desserts


POINTS® Value: 4
Servings: 12
Preparation Time: 14 min
Cooking Time: 35 min
Level of Difficulty: Moderate
These muffins were a hit at our last recipe tasting. We couldn't decide which was better: the moist, blueberry-bursting cake or delicious crumb topping.

Ingredients

2 1/4 cup(s) all-purpose flour, divided
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 large egg(s)
1 cup(s) sugar, divided
3/4 cup(s) reduced-fat sour cream
1 tsp vanilla extract
1/4 cup(s) fat-free skim milk, divided
2 cup(s) blueberries, washed and picked over
2 Tbsp butter, melted

Instructions

  • Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.

  • In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.

  • Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.

  • Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.

  • Fold in blueberries and fill each muffin liner about 3/4 full; set aside.

  • To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.

  • Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.

Notes

  • You can use any combination of fresh berries in this recipe. Frozen berries are fine to use as long as you make sure they’re completely thawed first.

2 comments:

  1. Wow - they look great! I'll have to give these a try soon since I'm starting WW again to get into a swimsuit :)

    ReplyDelete