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WW Blueberry Streusel Muffins


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  • 2 1/4 Cups flour, divided
  • 1/2 Tsp baking soda
  • 1 Tsp baking powder
  • 1/2 Tsp salt
  • 1 Large egg
  • 1 Cup sugar, divided
  • 3/4 Cup reduced fat sour cream
  • 1 Tsp vanilla extract
  • 1/4 Cup fat free skim milk, divided
  • 2 Cups fresh blueberries, washed and picked over
  • 2 Tbsp salted butter, melted



Step 1

Preheat oven 375
Place muffin liners in a 12 hole muffin tin
In a large bowl, combine 2 cups flour, baking soda, baking powder, and salt, and set aside
In a mixer, beat egg with 3/4 cup sugar in a large bowl until light and fluffy
Add sour cream and beat until thoroughly combined, blend in vanilla extract
Add 1/2 flour mixture and 1/2 of milk to sugar mixture, beat until just combined
Add remaining flour mixture and milk; beat until smooth
Fold in berries and fill each muffin hole 3/4 full
In a small bowl combine remaining 1/4 cup each of sugar and flour
Pour in melted butter and combine with fingertips
Divide crumb mixture over muffins; gently press into batter with fingertips
Bake until slightly golden and toothpick comes out clean, 30-35 minutes
Cool 10-15 minutes and transfer onto racks to cool completely


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