Ingredients

Muffins

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tbsp corn starch
• 2 ¼ tsp baking powder
• ½ tsp coarse Kosher salt
• ⅛ tsp nutmeg or cinnamon (optional)
• ½ cup whole milk
• ½ cup full fat sour cream
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• ½ cup unsalted butter, melted
• 6 oz fresh blueberries (about 1 1/3 cups)

Crumb Topping

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar
• ¼ tsp coarse Kosher salt
• 6 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners and spray with non-stick baking spray.

Muffins

1. Whisk dry ingredients in a large bowl
2. In a measuring cup, whisk wet ingredients and melted butter
3. Combine wet and dry ingredients, mixing just until combined
4. Gently fold in blueberries
5. Divide batter among muffin cups, mounding over the top

Crumb Topping

1. Mix flour, sugars, salt, and melted butter until crumbly
2. Pile crumbs on top of batter, pressing slightly

Baking

1. Put muffins in oven, immediately reduce temperature to 375°F
2. Bake 22-25 minutes until golden brown and a toothpick inserted in center comes out clean