Blueberry Muffins: Two Ways

**Blueberry Streusel Muffins

I bought enough blueberries at the farmer's market to make two different blueberry muffin recipes -- Old-Fashioned Blueberry Muffins and Blueberry Streusel Muffins.  I preferred the Streusel recipe, which is actually the healthier of the two.

**Old-Fashioned Blueberry Muffins

Old-Fashioned Blueberry Muffins
Source: Lynda's Recipe Box, originally from an old Women's Day Magazine

Ingredients
2 cups flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups fresh or frozen blueberries (unsweetened)
2 large eggs
1/2 cup milk (I use 2%)
1/2 cup melted butter
1/4 cup sliced almonds for topping, optional- or
1 tablespoon sugar for topping, optional

Preheat oven to 400 degrees F. Spray muffins cups with cooking spray. In a large bowl, mix together the flour, sugar, salt, baking powder and nutmeg. Add the blueberries and toss gently with the flour mixture. In another bowl, beat the eggs well; beat in the milk and melted butter. The mixture may look curdled, but only because the butter may solidify in small flecks. Add to the blueberry mixture and stir gently, only until blended. Fill muffin cups only 2/3 full. Sprinkle with sugar, or the almonds, being sure to press almonds slightly on dough. Bake at 400 degrees for about 15-25 minutes, or until a toothpick inserted comes out clean.

______________________________________________

Blueberry Streusel Muffins
Source: WeightWatchers.com 
Yields:  12 Muffins

Ingredients
2 1/4 cup(s) all-purpose flour, divided  
1/2 tsp baking soda  
1 tsp baking powder  
1/2 tsp table salt  
1 large egg(s)  
1 cup(s) sugar, divided  
3/4 cup(s) reduced-fat sour cream  
1 tsp vanilla extract  
1/4 cup(s) fat-free skim milk, divided  
2 cup(s) blueberries, washed and picked over  
2 Tbsp butter, melted
 
Instructions
Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.

In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.

Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.

Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.

Fold in blueberries and fill each muffin liner about 3/4 full; 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 until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.