Blueberry Muffins with Sour Cream - Cooking with Kendra

Ingredients

• 2 cups (250g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 2 tsp (10g) baking powder
• 1/2 tsp (3g) salt
• 1 cup (240g) full-fat sour cream
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 1 tsp (5ml) vanilla extract
• 1 1/2 cups (225g) fresh blueberries
• 1 tbsp all-purpose flour (for tossing berries)
• 1/2 cup (65g) all-purpose flour (for streusel)
• 1/2 cup (100g) brown sugar, packed
• 1 tsp (2g) ground cinnamon
• 4 tbsp (55g) unsalted butter, cold and cubed