Blueberry Streusel Muffins

I guess I have been on a blueberry and breakfast kick lately. I originally got this recipe off of the Weight Watchers website, but then a modified it and actually got it down a point from their recipe. I didn't try these myself, but I made these and sent them with Zac to rehearsal and all of the feedback was great. I don't think people knew they were a "healthy" recipe. Try them out!

Blueberry Streusel Muffins

Ingredients

1 1/4 c.  all-purpose flour, divided

1 c. whole wheat flour
1/2 tsp baking soda

1 tsp. baking powder

1/2 tsp. table salt
2 large egg whites

3/4 c. sugar, divided
1/2 c. reduced-fat sour cream
1 tsp. vanilla extract
1 c. skim milk

1 c. fresh or frozen blueberries
2 Tbsp. butter, melted

Directions

Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin or coat tin in cooking spray. In a large bowl, combine 1 cup of all-purpose flour,  whole wheat flour, baking soda, baking powder and salt; set aside.Using an electric mixer, beat egg whites with 1/2 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract. Add wet mixture and milk to dry mixture; beat until combined into a batter. Fold in blueberries.  Fill each muffin liner about 3/4 full of batter; set aside. To make 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 about 25 minutes or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pan for about 10 minutes, then transfer muffins onto racks to cool completely. Yields 12 servings with 5 WW Points Plus per serving. You can substitute blueberries for any type of berry you prefer.

I used weightwatchers.com's picture for this post.