Blueberry Lemon Muffins

INGREDIENTS:

• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3 Tbsp. sugar
• 1 egg, beaten
• 1 c. sour cream
• 1/3 c. milk
• 2 Tbsp. lemon juice
• 1 Tbsp. lemon zest
• 1/4 c. olive oil
• 1 1/2 c. blueberries

Streusel Topping:

• 1/2 c. brown sugar, firmly packed
• 1/4 c. flour
• 1 tsp. ground cinnamon
• 3 Tbsp. butter, softened

DIRECTIONS:

Mix together dry ingredients. Beat egg with sour cream, milk, lemon juice and lemon zest; add to batter. Also add oil. Stir until well blended. Carefully fold in blueberries. Spoon mixture into greased muffin pans. Streusel Topping: Mix all dry ingredients together. Cut butter into mixture with fork until crumbly. Sprinkle crumbs over top of muffins and bake at 425° for 15-20 minutes. Serves: 12.