Friday, May 21, 2010
Blue Berry Muffins Baby!
Via Weight Watchers website.. omg awesome muffins.. already thinking they need to be raspberry and blackberry versions!!! mmmm
2 1/4 cups all-purpose flour, divided
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 lg egg
1 cup sugar, divided
3/4 c reduced-fat sour cream
1 tsp vanilla extract
1/4 c skim milk, divided
2 cups blueberries, washed and picked over
2 tbsp butter, melted
Preheat oven to 375, place muffin liners in a 12 hole muffin tin.
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 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 and half the 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. 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 muffin comes out clean, about 30 -35 min. Cool in pans for about 10-15 in, and then transfer muffins to wire racks to cool completely.4 pts each.. Yummy muffins!!