Blueberry Steusel Muffins (WW)
Adapted From: Web
Ingredients
2 1/4 cup Flour (divided)
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 Egg
1 cup Sugar (divided)
3/4 cup Sour Cream (reduced fat)
1 tsp Vanilla
1/4 cup Milk (fat free; divided)
2 cup Blueberries (fresh; washed & picked over)
2 Tbs Butter (melted)
Directions
Preheat oven to 375.
Place muffin liners in muffin pan.
In a large bowl, combine 2 cups of flour, baking soda, baking powder, and salt. Set aside.
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.
Add half of flour mixture and half of milk to sugar mixuture; beat until just combined.
Add remaining flour mixture and milk; beat until smooth.
Fold in blueberries.
Fill each muffin liner about 3/4 full; set aside.
To make streusel topping, in a small bowl, combine remaining 1/4 cup of each 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.
Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30-35 minutes.
Cool in pans for about 10-15 minutes, then transfer muffins onto racks to cool completely.
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