INGREDIENTS:
Topping:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
5 tbsp unsalted butter, melted
Muffins:
2 eggs, room temperature
1 cup granulated sugar
1/2 cup vegetable oil
1 tbsp vanilla extract
1 tsp white vinegar
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 cups all-purpose flour
1 cup blueberries (fresh is best. Frozen - defrost and drain)
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line muffin pans with paper baking cups (about 12-18)
For the topping, mix together all topping ingredients with a fork in a medium-sized bowl. Set aside
Using a hand mixer, mix eggs for about 2 minutes until thick and frothy
Add sugar and oil, beat until creamy
Mix vanilla, vinegar, baking soda, and salt.
Mix in sour cream until completely incorporated
Stir in flour with a wooden spoon. It's okay if it is still lumpy, you do not want to overmix the flour
Stir in blueberries
Fill muffin cups 3/4 of the way full with batter.
Sprinkle crumble evenly over the top of the muffins
Bake for 15-22 minutes until a toothpick comes out clean from the center of the muffin
Cool for 5 minutes in the pan, then remove to a rack to cool completely
Store in an airtight container