2 c. sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. sugar
1 egg, well beaten
1 c. sour cream
1/3 c. milk
1/4 c. oil
1 1/2 c. fresh or frozen blueberries, rinsed or drained

TOPPING:

1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. flour
3 tbsp. butter

Sift flour with baking powder, soda, salt and sugar. Beat egg with sour cream and milk. Stir in oil. Add liquid all once to dry ingredients. Stir until just blended. Carefully fold in blueberries. Spoon mixture into greased muffin pans. Mix brown sugar with flour and cinnamon. Cut butter into mixture until mixture crumbles. Sprinkle mixture over top of muffins. Bake at 450 degrees for 15 to 20 minutes. Yield: 10 to 12 muffins.