For the Muffins
  • 1 3/4 cups flour, plus more for dusting berries
  • 1 cup rolled oats
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon apple cider vinegar
  • 1 cups blueberries, frozen
For the Streusel Topping
  • 1/2 cup flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Nutmeg
  • 3 tablespoons butter
Serves: 12 muffins

Preheat oven to 400°F.

In a large bowl, whisk together flour, oats, baking powder and salt. Set aside.

In a second medium-sized bowl, whisk together both sugars, eggs, sour cream, oil, milk and vinegar.

In another small bowl, blend together the flour, brown sugar, cinnamon, salt, nutmeg and butter with a fork for the topping.

Place liners into 12 muffin tins. When you’re ready to bake, fold the wet ingredients into the dry ingredients with a rubber spatula until mixed. Dust the frozen berries with a spoonful of flour and add them to the batter. Fold to combine. Evenly distribute the batter into the 12 cups, filling them almost to the top. Top each muffin with 2 teaspoons of the streusel topping.

Bake for 30 muffins or until golden brown on top.