Blueberry Streusel Muffins |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Low in fat, these muffins are great and filling. Ingredients:
2 1/4 cups all-purpose flour, divided |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon table salt |
1 large egg |
1 cup sugar, divided |
3/4 cup reduced-fat sour cream |
1 teaspoon vanilla extract |
1/4 cup skim milk, divided |
2 cups blueberries, washed and picked over |
2 tablespoons butter, melted |
Directions:
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 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.
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