Prep 20 min Cook 35 min Ready 55 min
2 1⁄4 cup all-purpose flour, divided
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 cup white sugar, divided
2 tbsp butter, melted
1 large egg
3⁄4 cup reduced-fat sour cream
1 tsp vanilla extract
1⁄4 cup fat free skim milk, divided
2 cup fresh blueberries
Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners.
In a large bowl, combine 2 cups flour, baking powder, baking soda and salt and set aside. To make the streusel topping: In a small bowl, combine remaining 1/4 cup flour and 1/4 cup sugar. Pour in melted butter and combine until the mixture is crumbly.
In a large bowl, beat egg with remaining 3/4 cup sugar until light and fluffy. Add sour cream and beat until thoroughly combined. Stir in vanilla extract. Alternately mix in half of the dry ingredients and half of the milk until just combined. Fold in blueberries. Fill each muffin cup about 3/4 full. Evenly sprinkle streusel topping over each over muffin.
Bake for 30 to 35 minutes or until the muffins are slightly golden and a toothpick inserted into the center comes out clean. Cool in the pans for 10 to 15 minutes, then transfer muffins to wire racks to cool completely.