Blueberry Streusel Muffins
2 1/4 cup all-purpose flour divided
2 cup fresh blueberries
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking sodea
1 cup white sugar divided
2 tbsp butter melted
1 egg large
3/4 reduced-fat sour cream
1 tsp vanilla extract
1/4 cup fat-free skim milk divided
1. Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners.
2. In a large bowl, combine 2 cups flour, baking powder, baking soda and salt and set aside. To make the streusel topping: In a small bowl, combine remaining 1/4 cup flour and 1/4 cup sugar. Pour in melted butter and combine until the mixture is crumbly.
3. In a large bowl, beat egg with remaining 3/4 cup sugar until light and fluffy. Add sour cream and beat until thoroughly combined. Stir in vanilla extract. Alternately mix in half of the dry ingredients and half of the milk until just combined. Fold in blueberries. Fill each muffin cup about 3/4 full. Evenly sprinkle streusel topping over each over muffin.
4. Bake for 30 to 35 minutes or until the muffins are slightly golden and a toothpick inserted into the center comes out clean. Cool in the pans for 10 to 15 minutes, then transfer muffins to wire racks to cool completely.
Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 9
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