Blueberry Streusel Muffins

Prep Time
14 min
Cook Time
35 min
Recipe Details
  • 2 1/4 cup(s) all-purpose flour, divided
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp table salt
  • 1 large egg(s)
  • 1 cup(s) sugar, divided
  • 3/4 cup(s) reduced-fat sour cream
  • 1 tsp vanilla extract
  • 1/4 cup(s) fat free skim milk, divided
  • 2 cup(s) fresh blueberries, washed and picked over
  • 2 Tbsp salted butter, 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 center 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.

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