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.