Lemon Blueberry Muffins with Streusel Topping

2 1/2 c. SR flour

1 c. milk, room temperature

3/4 c. sugar

1 t. vanilla

1/4 c. butter, melted

1/4 c. sour cream

1/4 c. oil

2 eggs, room temperature

1/4 c. fresh lemon juice, not concentrate

lemon zest of 1 whole lemon (1 T.)

fresh blueberries, frozen is ok to use too, rolled in flour to keep from sinking, save some to add to top

streusel topping:

1/2 c. sugar

1/2 c. flour

1/4 c. cold butter, cubed

Preheat oven to 400. Combine flour and sugar. Add all other ingredients, except blueberries. Gently fold in blueberries. Spray or line muffin tin with baking papers. Fill cups almost full. (I used a 1/2 c. measuring cup to fill.) Top with more blueberries. Combine streusel ingredients by smooshing with fingers, fork, or pastry blender, until crumbly. Place crumbles on top of muffins. Bake for 20-25 minutes until golden.