Blueberry Cream Muffins

Crumb Topping:
¼ cup sugar
2½ Tablespoons flour
¾ teaspoon cinnamon
2 Tablespoons butter, cubed

Muffins:
2 eggs, room temperature
½ cup brown sugar, packed
¾ cup white sugar
½ cup vegetable oil
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
¾ teaspoon cinnamon
1 cup sour cream
2 cups all purpose flour
1 cup fresh or frozen blueberries

Preheat oven to 375° F. Line 12 large muffin cups with paper liners. Alternatively grease 24-cup mini muffin pan. Set aside.

Crumb Topping:
Combine sugar, flour, cinnamon and butter in a bowl. Mix with a fork; set aside. Alternatively, use Demerara sugar for the toppong.

Muffins:
Beat eggs, brown sugar and white sugar until creamy. Add vegetable oil, vanilla, salt, baking soda, cinnamon, and sour cream; mix well. Add the flour and blueberries; stir just until mixed. Do not over-mix.

Scoop the batter into the prepared muffin pans, filling each cup ¾ full. Sprinkle crumb topping or Demerara sugar on each muffin. Bake for 20 to 25 minutes (15 to 20 minutes for mini muffins), or until the muffins are lightly browned on top and a toothpick comes out clean. Cool slightly; remove from pan. Yield: 12 regular sized muffins or 24 mini-muffins.