Blueberry Streusel Muffins

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 large egg
• 3/4 cup sugar
• 3/4 cup plain nonfat yogurt or 3/4 cup reduced-fat sour cream
• 1 teaspoon vanilla extract
• 1/4 cup skim milk
• 2 cups blueberries, washed and picked over
• 1/4 cup all-purpose flour, i used slightly more than 1/4 cup
• 1/4 cup sugar, i used slightly more than 1/4 cup
• 2 tablespoons butter

Recipe

• 1 preheat oven to 375.
• 2 place muffin liners in 14 muffin tins.
• 3 in a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
• 4 using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. add sour cream and milk and beat until thoroughly combined; blend in vanilla extract.
• 5 add mixture with flour, baking soda, baking powder and salt. beat until smooth.
• 6 fold in blueberries and fill each muffin liner about 3/4 full; set aside.
• 7 combine remaining 1/4 cup each of the flour and sugar. pour in melted butter and combine with finger tips.
• 8 divide crumb mixture over muffins.
• 9 gently press into top of the muffin batter with finger tips.
• 10 bake until slightly golden and a toothpick inserted in a center of a muffin comes out clean, about 30 to 35 minutes. cool in pans for 10 to 15 min and then transfer muffins onto racks to cool completely.