#2125 - Blueberry Streusel Muffins

(by Shirley McNevich)

2 cups flour
1/2 cup white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg (slightly beaten)
1/3 cup canola oil
1/3 cup milk
1 cup Breakstone's sour cream
1 tsp. vanilla
3/4 cup fresh or frozen blueberries (more if you wish)
Topping: 1/2 cup flour; 1/2 cup white sugar; 1/4 cup butter; 1/2 tsp. cinnamon; 1/4 tsp. nutmeg

Topping: in a bowl add 1/2 cup flour, 1/2 cup white sugar, 1/4 cup butter, cinnamon and nutmeg--mix with a pastry blender to make crumbs. Into a bowl sift the 2 cups flour, 1/2 cup white sugar, baking powder, baking soda and salt. In a separate bowl add beaten egg, canola oil, milk, sour cream and vanilla--stir until mixed. Add sour cream mixture to sifted flour mixture--stir just until mixed. Add blueberries--stir. Line muffin tins with paper cupcake liners. Fill each 2/3 with batter. Sprinkle the topping mixture on top of each muffin. Bake at 400 degrees for 20-25 minutes.