Photo of Blueberry Streusel Muffins by WW

Blueberry Streusel Muffins

Points® value
Total Time
49 min
14 min
35 min
These muffins were a hit at our last recipe tasting. We couldn't decide which was better: the moist, blueberry-bursting cake or delicious crumb topping.


All-purpose flour

2¼ cup(s), divided

Baking soda

½ tsp(s)

Baking powder

1 tsp(s)

Table salt

½ tsp(s)

Raw egg

1 large


1 cup(s), divided

Reduced-fat sour cream

¾ tbsp(s)

Vanilla extract

1 tsp(s)

Fat-free skim milk

¼ cup(s), divided


2 cup(s)

Salted butter

2 tbsp(s), melted


  1. Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.
  2. In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
  3. Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
  4. 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.
  5. Fold in blueberries and fill each muffin liner about 3/4 full; set aside.
  6. To make streusel topping, 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 top of muffin batter with fingertips.
  7. Bake until slightly golden and a toothpick inserted in centre of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.


You can use any combination of fresh berries in this recipe. Frozen berries are fine to use as long as you make sure they’re completely thawed first.