Blueberry Streusel Muffins!!!

Not bad for a low cal muffin!

Blueberry Streusel
NI: Serves 12, 209 cal, 4g fat, 1g fiber

Ingredients:

2 1/4c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1c sugar
1 large egg
3/4c light sour cream
1 tsp vanilla extract
4 bsp fat free milk
2c fresh blueberries
2 tbsp butter, melted

Directions:

Preheat the oven to 375 degrees F. Line a 12 c muffin pan with foil or paper liners.

Combine 2c of the flour, the baking powder, baking soda, and salt in a large bowl.

With an electric mixer on medium speed, beat 3/4 c of the sugar and the egg until blended. Beat in the vanilla.

Add half of the flour mixture and 2 tbsp of the milk to the sugar mixture; beat until just combined. Add the remaining flour mixture and 2 tbsp milk; beat until smooth. Gently fold in the blueberries.Fill the mummin cups evenly with the batter.

To make the streusel topping, stir together the remaining 1/4c flour and 1/4c sugar in a small bowl. Add the butter and stir just until blended. Sprinke the streusel on the batter., pressing to adhere.

Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Cool in the pan on a rack 10 minutes. Remove the muffins from the pan and cool completely on the rack.