Blueberry Streusel Muffins

There's something oh-so comforting about baking. My roommate bakes when she's upset. And while it's probably bad to eat her "I'm incredibly upset" banana bread (you ingesting all her anger and rage via a piece of bread). But these muffins are so good I might just piss her off on purpose so she has to be these!!

Blueberry Streusel Muffins

Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp table salt
- 1 large egg
- 3/4 cup sugar
- 3/4 cup reduced fat sour cream
- 1 tsp vanilla extract
- 1/4 cups fat-free skim milk
- 2 cups fresh blueberries (Frozen are fine, but they have to be thawed!)

Streusel Topping
- 2 Tbsp butter, melted
- 1/4 c. each sugar and flour (on the side)

How to:
1- Preheat oven to 375 degrees. Place muffin liners in muffin tin
2- Combine flour, baking soda, baking powder and salt. Set aside
3- Using a mixer, beat egg with 3/4 cup sugar until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
4- Add half the flour and half the milk to sugar mixture; beat until combined. Add remaining flour and milk.
5- Fold in blueberries and fill the muffin tin. Set aside

Streusel Topping:

How to:
1- Combine the 1/4 c. of sugar and flour. Pour in melted butter. Combine with fingers. (Uh, yes please. )
2- Divide crumbs over muffins and press (gently!) in batter
3- Bake muffins til slightly golden for 30-35 mins. Cool for 10-15 mins, then transfer to rack.
4- Eat!!!