Blueberry Crumble Muffins

Muffins
2 cups all-purpose flour
1/2 cup of splenda
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1 large eggs
1 cup low-fat sour cream
1/4 cup vegetable oil
1 tablespoon grated lemon zest
2 teaspoon vanilla extract

Streusel
3 tablespoon all-purpose flour
2 tablespoons rolled oats
2 tablespoons firmly packed light brown sugar
1 teaspoon grated lemon zest
2 tablespoons (1/4 stick) butter, softened

1. Preheat oven to 400. Lightly spray a 12-cup muffin pan with nonstick cooking spray.

2. For the muffins, combine the flour, splenda, baking powder, baking soda and salt in a medium bowl. Place the blueberries in another medium bowl. Sprinkle the blueberries with 1 tablespoon of flour mixture. Toss to coat the blueberries

3. Place eggs in a medium bowl and beat lightly. Add the sour cream, oil, lemon zest and vanilla. Mix well. Pour the sour cream mixture over the flour mixture. Stir until just moistened. Gently fold in the coated blueberries. Divide the batter evenly among the prepared muffin cups, filling each about half full.

4. For the streusel, combine the flour, oats, brown sugar, lemon zest and butter in a small bowl. Mix well. Sprinkle the streusel over the batter in the muffin cups. Bake until lightly golden brown, 15-18 minutes. Serve warm or at room temperature.



Serving Size: Makes 12

Number of Servings: 1

Recipe submitted by SparkPeople user BAYPATH012.