Kayte's Kitchen: Blueberry Crumb Muffins

I would like to start by apologizing for the poor quality pictures. I've lost my camera batteries, so I've resorted to using my cellphone camera again. And being that it was one of those free phones that comes with the plan, the camera is not that great. I was so happy to be using a camera, and I had to go and lose my batteries. Well, they're here somewhere and hopefully I'll find them soon. Anyway, these muffins turned out so cute that I really wanted to get a couple of pics up for this blog post. And even though they're not the greatest pictures ever, I think they still capture the cuteness of my muffins :)

These muffins turned out wonderfully. I was looking for a healthier recipe, so my friend Beth gave me this one from Weight Watchers. They are 4 points per muffin, which sounds like a lot to me, although I'm not on Weight Watchers, so you can take that with a grain of salt :). But with the sour cream, and all the sugar and the streusel topping, I don't see how they're especially good for you :) But they're great in the morning with a big cup of coffee. I am definitely holding on to this recipe. They turned out moist and delicious and packed full of blueberries. Thanks Beth!

Blueberry Crumb Muffins (source: my buddy Beth. original source: Weight Watchers website)

Ingredients
~2 1/4 cups flour, divided (I used half all purpose flour and half whole wheat)
~1/2 tsp baking soda
~1 tsp baking powder
~1/2 tsp salt
~1 large egg
~1 cup sugar, divided
~3/4 cup reduced fat sour cream
~1 tsp vanilla
~1/4 cup fat free milk
~2 cups blueberries
~2 tbsp butter, melted

Directions
~Preheat the oven to 375. Place muffin liners in a 12-hole muffin tin.

~In a large bowl, combine 2 cups of flour (this is where I used half AP and half WW), 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; blend in vanilla.

~Add half of the flour mixture and half of the milk to the sugar mixture; beat until just combined. Add remaining flour mixture and milk and beat until smooth.

~Fold in blueberries and fill each muffin cup 3/4 full.

~To make streusel topping, in a small bowl, combine remaining 1/4 cup each of flour and sugar. Pour in melted butter and combine with fingertips (this part was kinda fun :)) Divide crumb mixture over muffins. Gently press into top of muffin batter with fingertips.

~Bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, about 30-35 minutes. Cool in pans for about 10-15 minutes and then remove to cool completely on wire racks. Store in refrigerator in an airtight container.