Blueberry Streusel Muffins-Weight Watcher's 3 Points

Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!

• Ready In: 40 mins
• Serves: 15
• Yields: 15 muffins

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  egg
• 1⁄2 cup sugar
• 1⁄2 cup  splenda no calorie artificial sweetener
• 3⁄4 cup light sour cream
• 1  teaspoon vanilla extract
• 1⁄4 cup skim milk
• 2  cups blueberries
• 1  tablespoon  smart balance 67% buttery spread margarine

Directions

1. Preheat oven to 375. Place muffin liners in muffin tins. (15)
2. Combine 2 c flour, baking soda, baking powder and salt; set aside.
3. Mix sugar and Splenda; set aside.
4. Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
5. 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, do not over-beat.
6. Fold in blueberries and fill each muffin liner; set asided.
7. To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
8. Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
9. You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.