Muffin ingredients:
2 cups flour
1/2 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
2 eggs
1/2 cup oil
1 cup sour cream
1 teaspoon vanilla extract
1 cup brown sugar
2 cups fresh or frozen whole blueberries
Streusel topping ingredients:
1/4 cup softened butter
1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
3/4 cup rolled oats
Preheat oven to 400 degrees. In a large mixing bowl, whisk together the flour, soda, salt, and cinnamon. Set aside. In a separate bowl, briskly whisk the eggs, oil, sour cream, vanilla, and sugar. Add to dry ingredients and stir just until moist. Gently stir in blueberries. To make streusel topping, combine butter, sugar, flour, and cinnamon in a mixing bowl and press with a fork to mix. Add oats and mix until coarse crumbs form. Fill greased muffin pans 2/3 full of batter. Sprinkle about 2 teaspoons of streusel topping on each muffin. Bake for 20-23 minutes until golden brown. Cool in pan for 5 minutes and then remove to finish cooling.
2 cups flour
1/2 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
2 eggs
1/2 cup oil
1 cup sour cream
1 teaspoon vanilla extract
1 cup brown sugar
2 cups fresh or frozen whole blueberries
Streusel topping ingredients:
1/4 cup softened butter
1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
3/4 cup rolled oats
Preheat oven to 400 degrees. In a large mixing bowl, whisk together the flour, soda, salt, and cinnamon. Set aside. In a separate bowl, briskly whisk the eggs, oil, sour cream, vanilla, and sugar. Add to dry ingredients and stir just until moist. Gently stir in blueberries. To make streusel topping, combine butter, sugar, flour, and cinnamon in a mixing bowl and press with a fork to mix. Add oats and mix until coarse crumbs form. Fill greased muffin pans 2/3 full of batter. Sprinkle about 2 teaspoons of streusel topping on each muffin. Bake for 20-23 minutes until golden brown. Cool in pan for 5 minutes and then remove to finish cooling.
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