Blueberry Lemon Muffins

Blueberry Lemon Muffins For the streusel topping ¼ cup brown sugar ½ cup flour ¼ cup oatmeal ¼ cup chopped almonds 1 tsp freshly grated nutmeg ¼ cup butter For the muffin batter 2 ½ cups flour ¾ cup white sugar 4 teaspoons baking powder ½ tsp salt ½ cup vegetable oil Zest of one large lemon or 2 small 1/3 cup sour cream 1 cup milk 2 eggs 1 tsp vanilla extract 2 cups fresh or frozen blueberries To prepare the streusel Mix all ingredients together with your fingertips or a pastry blender until all the butter is fully incorporated and the mixture resembles a coarse meal. Set aside. To prepare the muffin batter Sift together the flour, sugar, baking powder and salt. In a separate bowl whisk together the oil, lemon zest, sour cream, milk, eggs and vanilla until well combined. Add the mixture to the dry ingredients and fold in well. During the last few turns of folding add the blueberries and fold in. Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients. Spoon batter into greased or paper lined muffin tins, sprinkle the streusel topping evenly over the batter and bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked. Cool on a wire rack. Makes 12-15 large muffins.