Blueberry Muffins w. Cinnamon Sugar Crumb Topping

 I posted a picture of my Blueberry Muffins yesterday and someone requested the recipe, so here it is. I came up with this recipe and had to make it a few times to get it right due to the high altitude baking, being at somewhere between 5700ft - 6500ft above sea level gets a little tricky when cooking and baking, I've included sea level & high altitude instruction. 

Ingredients 

2 1/2 Cups of All-Purpose Flour 

1 Tbsp Flour for dusting Blueberry

*(I used frozen, dust so they don't sink to the bottom while baking)

1 Tbsp Baking Powder

1/2 Teaspoon Baking Soda 

8 Tbsp (1 Stick) Butter, Melted

1 Cup Sugar 

2 Large Eggs

1 1/2 Cup Sour Cream

2 Tbsp Milk

1 Teaspoon Vanilla Extract

1 Teaspoon Lemon Zest
1/2 Teaspoon Salt
2 Tbsp Veg Oil

1 1/2 Cups Blueberries (I used frozen)

CRUMB TOPPING
1/2 Cup Course Brown Sugar
1/2 Cup White Sugar
2/3 Cup All-Purpose Flour
1/2 Cup Butter
3 Teaspoons Cinnamon

For Crumb Topping:

• Combine sugars, flour, cinnamon and melted butter until course crumbs form.

For Muffin Batter:

• Pre-heat oven 375F for higher altitude & 350F for sea level.
• In small bowl place 1 tbsp flour over blueberries and mix. 
• In a medium bowl combine flour, baking powder, baking soda & sugar. Set aside. 
•  In another bowl mix beaten eggs, oil, lemon zest, milk, sour cream, vanilla extract & melted butter. 
• Slowly mix flour mixture into liquids 1/3's at a time. 
• Fold in dusted blueberry slowly, do not over mix. 
• Spoon into muffin cups, about 2/3 full. They will rise so do not overfill. 
• Sprinkle toppings generously over batter.
• Place in oven (High Altitude 20-25mins) (Sea Level 15-20mins)