Snack

Blueberry Crumb Muffins is for Breakfast, Snack.

Blueberry Crumb Muffins takes several minutes to prepare.

Blueberry Crumb Muffins takes several minutes to cook.

Blueberry Crumb Muffins makes 13 servings.

The ingredients for Blueberry Crumb Muffins are:

~2 1/4 cups flour, divided (I used half all purpose flour and half whole wheat)
~1/2 tsp baking soda
~1 tsp baking powder
~1/2 tsp salt
~1 large egg
~1 cup sugar, divided
~3/4 cup reduced fat sour cream
~1 tsp vanilla
~1/4 cup fat free milk
~2 cups blueberries
~2 tbsp butter, melted

Here is how you make Blueberry Crumb Muffins:

~Preheat the oven to 375. Place muffin liners in a 12-hole muffin tin.~In a large bowl, combine 2 cups of flour (this is where I used half AP and half WW), 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.~Add half of the flour mixture and half of the milk to the sugar mixture; beat until just combined. Add remaining flour mixture and milk and beat until smooth.~Fold in blueberries and fill each muffin cup 3/4 full.~To make streusel topping, in a small bowl, combine remaining 1/4 cup each of flour and sugar. Pour in melted butter and combine with fingertips (this part was kinda fun :)) Divide crumb mixture over muffins. Gently press into top of muffin batter with fingertips.~Bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, about 30-35 minutes. Cool in pans for about 10-15 minutes and then remove to cool completely on wire racks. Store in refrigerator in an airtight container.Number of Servings: 13Recipe submitted by SparkPeople user KIGGLES1208.

The nutritional information for Blueberry Crumb Muffins is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 192.9

• Total Fat: 4.2 g
• Cholesterol: 26.7 mg
• Sodium: 207.0 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 2.0 g
• Protein: 4.0 g