Blueberry Streusel Muffins

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
1 tsp vanilla extract
1/4 cup(s) fat-free skim milk, divided
2 cup(s) fresh blueberries, washed and picked over
2 Tbsp butter, melted
3/4 cup(s) fat-free sour cream

You could use frozen blueberries in addition to fresh. Just make sure to pull blueberries out of freezer and rinse before folding into batter.

Preheat oven to 375. Place muffin liners in a 12-hold 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 the 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 rack to cool completely. Yields 1 muffin per serving.

Serving Size: 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KMELTON81.