Tasty Tuesday: Blueberry Streusel Muffins

I have a pick with dry muffins. Can't stand them. But these blueberry muffins won the test as far as moistness. They are far from dry, flavorful, and amazingly low in sugar too- one of our favorite muffin recipes.

Blueberry Streusel Muffins

2 c. flour (can use half whole wheat)
2 t. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. sugar
1 egg, well beaten
1 c. sour cream
1/3 c. milk
1/4 c. vegetable oil
1 1/2 c. blueberries, fresh or frozen

Sift flour, baking powder, baking soda, salt and sugar together. Beat egg with sour cream and milk. Stir in oil. Add liquids all at one time to dry ingredients; stir only until blended. Carefully fold in blueberries. Spoon mixture into greased muffin pans.

Topping:
1/2 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
3 tbsp. butter

Mix brown sugar with flour and cinnamon. Cut butter into mixture until crumbly. Sprinkle crumbs over top of muffins. Bake at 425 degrees for 15 minutes. Remove and cool on a rack.

Yield: 14-16 muffins*

*The original recipe says this makes 12 muffins but when I do that amount, the topping runs off the muffins. Fourteen to sixteen seems to work much better!

For other great recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, and All the Small Stuff's Tuesday's at the Table.