2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. sugar
1 egg, beaten
1 (8 oz.) carton sour cream
1/3 c. milk
1/4 c. vegetable oil
1 c. fresh or frozen blueberries
Vegetable cooking spray
1/4 c. firmly packed brown sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 1/2 tbsp. butter, softened

1. Combine first five ingredients in a bowl; make a well in center of the mixture.

2. Combine egg, sour cream, milk, and oil; add to dry ingredients, stirring just until moistened. Add blueberries, stirring just until blended.

3. Coat paper muffin pan liners with cooking spray; spoon batter into liners, filling them 2/3 full.

4. Combine brown sugar and remaining ingredients; stir until crumbly. Sprinkle over batter. Bake at 425 degrees for 18-20 minutes. Yield: 1 1/2 dozen.