Blueberry Streusel Muffins
9
Points®
Total time: 49 min • Prep: 14 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
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
All-purpose flour
2¼ cup(s), divided
Baking soda
½ tsp(s)
Baking powder
1 tsp(s)
Table salt
½ tsp(s)
Raw egg
1 large
Sugar
1 cup(s), divided
Reduced-fat sour cream
¾ tbsp(s)
Vanilla extract
1 tsp(s)
Fat-free skim milk
¼ cup(s), divided
Blueberries
2 cup(s)
Salted butter
2 tbsp(s), melted
Instructions
1
Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.
2
In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
3
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.
4
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.
5
Fold in blueberries and fill each muffin liner about 3/4 full; set aside.
6
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.
7
Bake until slightly golden and a toothpick inserted in centre 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.
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