Blueberry Crumb Muffins

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 192.9
  • Total Fat: 4.2 g
  • Cholesterol: 26.7 mg
  • Sodium: 207.0 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Blueberry Crumb Muffins calories by ingredient
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Number of Servings: 13


    ~2 1/4 cups flour, divided (I used half all purpose flour and half whole wheat)
    ~1/2 tsp baking soda
    ~1 tsp baking powder
    ~1/2 tsp salt
    ~1 large egg
    ~1 cup sugar, divided
    ~3/4 cup reduced fat sour cream
    ~1 tsp vanilla
    ~1/4 cup fat free milk
    ~2 cups blueberries
    ~2 tbsp butter, melted


~Preheat the oven to 375. Place muffin liners in a 12-hole muffin tin.

~In a large bowl, combine 2 cups of flour (this is where I used half AP and half WW), 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.

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

~Fold in blueberries and fill each muffin cup 3/4 full.

~To make streusel topping, in a small bowl, combine remaining 1/4 cup each of flour and sugar. Pour in melted butter and combine with fingertips (this part was kinda fun :)) Divide crumb mixture over muffins. Gently press into top of muffin batter with fingertips.

~Bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, about 30-35 minutes. Cool in pans for about 10-15 minutes and then remove to cool completely on wire racks. Store in refrigerator in an airtight container.

Number of Servings: 13

Recipe submitted by SparkPeople user KIGGLES1208.

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