These Weight Watcher’s muffins are packed with blueberries and a delicious crumb topping. Pretty good for only 4 points per muffin! See also my recipe Banana Blueberry Muffins.
Blueberry Streusel Muffins
- 2-1/4 cups flour, divided
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 large egg
- 1 cup sugar, divided
- 3/4 cup reduced fat sour cream ( I used fat-free)
- 1 tsp. vanilla extract
- 1/4 cup fat-free skim milk, divided
- 2 cups blueberries
- 2 tbsp. butter melted
- 1/2 tsp. cinnamon (I added this ingredient to the topping)
Preheat the oven to 375 degrees. In a small bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
In a large bowl beat the egg with 3/4 cup of the sugar until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
Add half of flour mixture and half of milk to the sugar mixture; beat until just combined. Add remaining flour and milk and beat until smooth.
Fold in blueberries and fill each well about 3/4 full; set aside. Two cups is a lot of blueberries – you might want to reduce the amount as the muffins are packed.
To make the crumb topping, in a small bowl, combine the remaining 1/4 cup flour and 1/4 cup sugar. I added 1/2 tsp. cinnamon. Pour in melted butter and combine with fingertips. Divide topping mixture over muffins and gently press into top of muffin batter with fingertips.
Bake until golden and a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool in muffin tin for about 10-15 minutes.
Recipe by cookingwithauntjuju.com
These are much better than the store-bought Weight Watcher’s blueberry muffins!