Recipe of the MONTH - BLUEBERRY STREUSEL MUFFINS

I recently found this recipe on Weight Watchers website. Justin and I have been trying the Weight Watchers diet out for the past few weeks. Now I'm not going to go on and on about trying to loose weight and how important it is to get healthy and how I'm on this new journey in life "trying to lead a healthy lifestyle" or whatever else anyone who is trying to loose weight might says. Honestly I don't like to talk about it too much because we are just doing the best we can each day. I will say that it has been fun researching new, healthy, and yummy recipes for our family and I have enjoyed the kitchen time. So I do want to give credit to the Weight Watchers website for the yummy recipe. This is definitely not a diet tasting muffin!!!



Ingredients:
2 1/4 cup all purpose flour, divided (I used Organic Unbleached all-purpose flour)
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
2 tbs butter, melted

Directions:
Preheat oven to 375. Place muffin liners in a 12 hole muffn 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 of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; bleand in vanilla extract. Add half of flour mixture and half of milt 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. (Batter is pretty thick in consistance)

To make the 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 a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 - 15 min. and then transfer muffins onto racks to cool completely.

Yields 1 muffin per serving. Makes 12 muffins. For Weight Watcher Fans: 4 points each

When I made these I froze groupings of them so that we could have them at a later date. They are super yummy, ENJOY!!!!