blueberry goodness

ok. so not everything lowfat tastes bad. proof positive are these delicious muffins. and thanks to aunt brenda (conkin), i have a kitchenaid mixer to handle the load of my baking! two nights ago i made a homemade key lime pie for jay's birthday. it is delicious as well. but i digress... i thought i would share this recipe from weight watchers for the muffins pictured above. and yes, they taste as good as they look. and if you count points, they are 4 points per muffin.





blueberry streusel muffins

2 1/4 cups all-purpose flour, divided
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 large egg
1 cup sugar, divided
3/4 cup reduced-fat sour cream
1 tsp vanilla extract
1/4 cup fat-free skim milk, divided
2 cups blueberries, washed and picked over
2 tbsp butter, melted


preheat oven to 375 degrees. place muffin liners in a 12-hole muffin tin. (i did not use liners. would have been cleaner.)


in a large bowl, combine 2 cups 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 mixture; beat until just combined. add remaining flour mixture and milk; beat until smooth.


fold in blueberries and fill each muffin liner about 3/4 full; set aside.


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. deivide 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. (be careful- in my old oven, it took only 17 minutes.) cool in pan for about 10-15 minutes and then transfer muffins onto racks to cool completely. yield one muffin per serving.