INGREDIENTS:

• 2 1/2 Cups Flour
• 3/4 Cup Sugar
• 3/4 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 2 Eggs Room Temperature
• 1 Cup Milk
• 3/4 Teaspoon Vanilla Extract
• 1/4 Cup Sour Cream
• 1/4 Cup Melted Butter
• 1/2 Cup Vegetable Oil
• 1/4 Cup Lemon Juice
• 8 Ounces Fresh Blueberries

Crumble Topping:

• 1/3 Cup Sugar
• 1/4 Cup Flour
• 2 Tablespoons Unsalted Butter (at room temperature)

DIRECTIONS:

1. Preheat the oven to 400 degrees.
2. Combine flour, salt and baking powder into a bowl and mix well using a whisk.
3. In a separate bowl combine eggs, milk, vanilla extract, sour cream, butter, oil and lemon juice. Mix well.
4. Place your blueberries in a small bowl and coat them with 1 tablespoon of your dry mixture. (This prevents your blueberries from sinking to the bottom of your muffin tins)
5. Slowly incorporate your wet ingredients into your dry mixture. Mix well and fold in your blueberries.
6. Line a 12 cup standard muffin tin with cupcake liners, leaving one empty. Fill the one empty muffin tin with water (this will create steam, making your muffins extra moist.)
7. Using an ice cream or cookie scoop, fill your batter into the cupcake liners and set aside.
8. In a small bowl combine all crumble topping ingredients and mix with a fork until you get a crumble consistency. Sprinkle the mixture over your muffin batter.
9. Place in the oven and bake for 20 minutes.
10. Carefully remove muffins from their tin and place them on a rack to cool before enjoying.