4TablespoonsLemon juice,freshly squeezed, about 1 lemon
Lemon Zest,from 1 lemon
1 1/2CupsFresh blueberries
For the Crumb Topping
lemon zest,from 1 lemon
Preheat oven to 400 degrees F
Line jumbo muffin pan with paper liners or grease. (You should get about 7 muffins.)
For the Topping:
Cut topping ingredients together in a small bowl with fork or pastry cutter until crumbly.
For the Muffins:
Toss Blueberries with 1 Tbs of flour in a small bowl and set aside. ( This helps prevent them from sinking to bottom of muffin when baking.)
Combine the 2 cups of flour with sugar, baking soda, baking powder and salt in a large bowl. Set aside.
Stir the sour cream, milk, lemon juice, canola oil, egg, vanilla and lemon zest together in a medium bowl.
Pour wet ingredients into dry and combine.
Gently fold in the blueberries.
Fill muffin tin with about 3/4 full then sprinkle each with topping. Bake for 10 minutes on the middle rack of the oven then raise the rack up a notch and bake for about another 10-15 minutes or until tooth pick comes out clean.