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

TOPPING:

1/4 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
3 tbsp. butter

Mix dry ingredients and set aside.

Beat egg with sour cream and milk. Add oil. Add dry ingredients all at once, mix until just blended. fold in blueberries. Spoon into muffin pan. Mix topping and sprinkle on top. Bake at 425 degrees for 15-20 minutes until deep brown.