Topping:
3/4 cup flour
3/4 cup sugar
1/4 tsp salt
5 Tbl butter (softened)
Muffins:
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 Tbl vanilla extract
1 tsp lemon juice
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 cups flour
1 c blueberries (tossed with a little flour)
Preheat oven to 350. Line muffin tins with liners. Make the topping by stirring topping ingredients with a fork until crumbly. Set aside.
Using a hand mixer, mix eggs about 1-2 minutes until frothy. Add in sugar and oil. Beat until creamy. Add in sour cream, lemon juice and vanilla. Stir in dry ingredients with a dough hook or wooden spoon. Gently fold in blueberries. Fill muffin tins with about 1/4 cup batter (a muffin scoop works perfectly). Sprinkle about 1 tablespoon topping over batter (a medium cookie scoop works great). Bake for 20-25 minutes until toothpick in center comes out clean. Cool completely. Store in airtight container. These freeze well too.
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