Photo of Blueberry streusel muffins by WW

Blueberry streusel muffins

Total Time
49 min
14 min
35 min
These muffins were a hit at the recipe tasting in our test kitchen. We couldn't agree on which was better: the moist, blueberry-bursting cake or the addictive crumb topping. 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. These are so moist and tender that they don't need butter, but a slather of fat-free cream cheese makes them taste like cheesecake. Slice and toast day-old muffins to dunk in your cup of tea or glass of milk.


All-purpose flour

2¼ cup(s), divided

Baking soda

½ tsp

Baking powder

1 tsp

Table salt

½ tsp


1 large egg(s)


1 cup(s), divided

Reduced fat sour cream

¾ cup(s)

Vanilla extract

1 tsp

Fat free skim milk

¼ cup(s), divided


2 cup(s), washed and picked over

Salted butter

2 Tbsp, 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.