• 2-1/4 cups flour, divided
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 large egg
• 1 cup sugar, divided
• 3/4 cup reduced fat sour cream ( I used fat-free)
• 1 tsp. vanilla extract
• 1/4 cup fat-free skim milk, divided
• 2 cups blueberries
• 2 tbsp. butter melted
• 1/2 tsp. cinnamon (I added this ingredient to the topping)

Preheat the oven to 375 degrees.  In a small bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.

In a large bowl beat the egg with 3/4 cup of the sugar until light and fluffy.  Add sour cream and beat until thoroughly combined; blend in vanilla.

Add half of flour mixture and half of milk to the sugar mixture; beat until just combined.  Add remaining flour and milk and beat until smooth.

Fold in blueberries and fill each well about 3/4 full; set aside.  Two cups is a lot of blueberries – you might want to reduce the amount as the muffins are packed.

To make the crumb topping, in a small bowl, combine the remaining 1/4 cup flour and 1/4 cup sugar.  I added 1/2 tsp. cinnamon.   Pour in melted butter and combine with fingertips.  Divide topping mixture over muffins and gently press into top of muffin batter with fingertips.

Bake until golden and a toothpick inserted in the center comes out clean, about 30-35 minutes.  Cool in muffin tin for about 10-15 minutes.

Recipe by cookingwithauntjuju.com