Blueberry Streusel Muffins (makes 12)
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1 cup sugar
- 3/4 cup light sour cream
- 1 tsp vanilla extract
- 1/4 cup skim milk
- 2 cups blueberries
- 2 TB butter, melted
Preheat oven to 375 degrees and place muffin liners in a 12-hole muffin tin.
In a medium bowl, combine 2 cups of the flour, baking soda, baking powder and salt; set aside.
Using an electric mixer, beat egg with 3/4 cup of the sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
Add hal of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk, beat until smooth.
Fold in blueberries and fill each muffin liner about 3/4 full; set aside.
To make streusel topping, combine remaining 1/4 cup each of the sugar and flour in a small bowl. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter.
Bake until slightly golden and 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.
Or you can be like me and eat them warm and turn your fingers blue. :)