Blueberry Lemon Streusel Muffins
Serves: 12
  • 2¼ cups all purpose flour, divided
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup sugar, divided
  • ¾ cups light sour cream
  • 1 teaspoon vanilla extract
  • zest from 1 lemon
  • ¼ cup original almond milk
  • 2 cups blueberries, fresh or frozen (if frozen, thaw first)
  • 2 tablespoons salted butter, melted
  • 1½ tablespoons fresh lemon juice
  • ½ cup confectioner's sugar
  1. Preheat oven to 375 degrees F.  Place muffin liners into a 12 hole
  2. muffin tin and set aside.
  3. In a large bowl, combine 2 cups of the flour, baking soda, baking powder and salt, set aside.
  4. Using a mixer, beat egg with ¾ cup of the sugar in a large bowl until light and fluffy. Add sour cream, vanilla and lemon zest; beat until smooth.
  5. Add half of flour mixture and half of the milk to the egg/sugar mixture; beat until just combined.  Add remaining flour mixture and milk; beat until smooth.
  6. Fold in blueberries.
  7. Fill each muffin liner about ¾ full; set aside.
  8. To make streusel topping, in a small bowl, combine remaining ¼ cup of sugar and ¼ cup of flour.  Pour in melted butter and combine with a fork.
  9. Divide crumb mixture over the muffins.
  10. Bake until slightly golden and a toothpick inserted in the center comes out clean.  About 30 minutes.  Cool in pan for about 10 minutes.
  11. While it is cooling, mix the glaze by combining the lemon juice with the confectioner's sugar.
  12. Move muffins onto a cooling rack and drizzle with glaze.  Serve warm.
Nutrition Information
Serving size: 1 muffin Calories: 177 Carbohydrates: 44 Fiber: 1 Net Carbs: 43 Sugars: 24 Protein: 4 Fat: 4 Saturated Fat: 2 Weight Watchers Points Plus: 6 Weight Watchers SmartPoints: 8
Recipe by Skinny Me Recipes at