Wednesday, August 17, 2011

Blueberry Streusel Muffins

Me, Joey, Jessica and my husband, Jim

My daughter, Jessica, who was recently married has become quite a good cook in her own right :) She has learned to adjust recipes to make them healthier and more points friendly. Try these muffins and see what you think. They are pretty awesome in my opinion!

The streusel topping will go for 3 batches of muffins. Store the topping in a ziplock bag for further use.

Streusel Topping: ( for 36 muffins)

  • ½ c. flour
  • ½ c. sugar
  • ¼ tsp. cinnamon
  • ½ stick butter

Mix the dry ingredients with the butter by hand until the mixture resembles coarse crumbs. The mixture can be stored in a ziplock bag in the refrigerator for two weeks.

Muffins: Makes 12 ( 4 points + with streusel topping)

  • 4 T. ( ½ stick) light butter
  • ½ c. sugar
  • ½ tsp. vanilla
  • 1 c. flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 egg
  • ½ c. Danon Light and Fit Vanilla Yogurt
  • 1 c. fresh blueberries
  • ⅓ of the streusel topping ( about 2 tsp. per muffin)

Preheat oven to 350 and line 12 muffin cups with liners or spray with nonstick spray.
With a mixer, cream the butter, sugar and vanilla.
Sift the dry ingredients together in a bowl. Add egg to the butter mixture and blend until combined. Add yogurt, alternately with dry ingredients to the batter until combined. End with dry ingredients.
Fold in blueberries and spoon evenly into muffin tins, leaving room at the top for the streusel. Sprinkle with streusel topping. Bake 22-28 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing muffins from pan.

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