Blueberry Streusel Muffins-Weight Watcher's 3 Points |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear! Ingredients:
2 1/4 cups all-purpose flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 egg |
1/2 cup sugar |
1/2 cup splenda no calorie artificial sweetener |
3/4 cup light sour cream |
1 teaspoon vanilla extract |
1/4 cup skim milk |
2 cups blueberries |
1 tablespoon smart balance 67% buttery spread margarine |
Directions:
1. Preheat oven to 375. Place muffin liners in muffin tins. (15)
2. Combine 2 c flour, baking soda, baking powder and salt; set aside.
3. Mix sugar and Splenda; set aside.
4. Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
5. 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, do not over-beat.
6. Fold in blueberries and fill each muffin liner; set asided.
7. To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
8. Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
9. You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.
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