-
Preheat oven to 425 degrees.
-
Spray a muffin tin with non stick cooking spray and line muffin tin with muffin liners.
-
In a small bowl, combine 1 tablespoon of melted butter, oats, brown sugar, 1 tablespoon of white whole wheat flour and cinnamon and set aside.
-
In a large mixing bowl, whisk together 2 cups of white whole wheat flour, baking powder, salt, baking soda.
-
In another small bowl, combine reduced fat sour cream, sugar, vegetable oil, 2 tablespoons of melted butter, vanilla and eggs.
-
Pour sour cream mixture into dry ingredients and stir just until combined.
-
Gently fold in fresh blueberries.
-
Divide muffin batter into muffin liners.
-
Sprinkle with streusel topping.
-
Bake at 425 for first 5 minutes, then reduce oven temperature to 375 and bake an additional 13 minutes.