This moist and dense muffin is so delicious, the blueberries seem to pop in your mouth!
1 1/2 C flour
3/4 C sugar
1/2 tsp salt
2 tsp baking powder
1/3 C canola oil
1/2 C millk
1 spoonful sourcream
1 C blueberries (fresh or frozen)
For Streussel Topping:
1/2 C sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 tsps cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with paper.
Combine dry ingredients in a mixing bowl -- flour, sugar, salt, and baking powder.
In a liquid measuring cup, place oil. Add the egg and enough milk to fill to one cup. Then add the spoonful of sour cream (so total liquid will be a little above the 1 cup line). Mix and the stir into dry ingredients.
After well mixed, fold in blueberries. Fill muffin cups right to the top.
To make streussel topping, mix flour, butter, sugar and cinnamon. Mix with a fork and sprinkle over muffins before baking. To prevent the streussel from crumbling off when they're ready to eat, I gently press the topping into the muffin batter a little before putting them in the oven...it makes it stick on better, and kind of melts in a little.
Bake at 20-25 minutes in preheated oven.