2 cups all purpose flour………………………………1/2 cup brown sugar
1/4 tsp. salt………………………………………………1 TB baking powder
1/4 cup milk (any kind ~ I used unsweetened Vanilla Almond milk)
1 cup sour cream………………………………………2 tsp. vanilla extract
1/4 cup vegetable oil…………………………………..1 large egg
1-1/2 cup fresh blueberries
Streusel topping
3 TB butter, melted…………………………………….3/4 cup brown sugar
1/2 cup flour…………………………………………….1/2 tsp. cinnamon
Put butter, brown sugar, flour and cinnamon in a small bowl. Mix together (fingers or a fork) until it feels like wet sand.
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Preheat oven to 400. Line a muffin pan with paper cups and lightly spritz the bottoms with non-stick spray.
Whisk together flour, brown sugar, salt and baking powder in a large bowl.
In a medium bowl add sour cream, milk, vanilla, vegetable oil and egg. Whisk to combine. Gently mix the wet mixture into the dry mixture with a wooden spoon (don’t overmix). Very gently fold in blueberries with a rubber scraper.
Scoop the batter into the muffin tin, filling almost all the way up. Sprinkle each muffin with streusel. Bake for 17-20 minutes or until muffins are golden (a toothpick should come out clean). Cool in the pan about 5 minutes before removing to a rack to cool completely. Makes about 12 big muffins.