Blueberry Streusel Muffins |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon table salt |
1 large egg |
3/4 cup sugar |
3/4 cup plain nonfat yogurt or 3/4 cup reduced-fat sour cream |
1 teaspoon vanilla extract |
1/4 cup skim milk |
2 cups blueberries, washed and picked over |
1/4 cup all-purpose flour, i used slightly more than 1/4 cup |
1/4 cup sugar, i used slightly more than 1/4 cup |
2 tablespoons butter |
Directions:
1. Preheat oven to 375.
2. Place muffin liners in 14 muffin tins.
3. In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
4. Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and milk and beat until thoroughly combined; blend in vanilla extract.
5. Add mixture with flour, baking soda, baking powder and salt. Beat until smooth.
6. Fold in blueberries and fill each muffin liner about 3/4 full; set aside.
7. Combine remaining 1/4 cup each of the flour and sugar. Pour in melted butter and combine with finger tips.
8. Divide crumb mixture over muffins.
9. Gently press into top of the muffin batter with finger tips.
10. Bake until slightly golden and a toothpick inserted in a center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for 10 to 15 min and then transfer muffins onto racks to cool completely.
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