Bakery Style Blueberry Muffins

This is my favorite recipe for the best bakery style blueberry muffins.....seriously, they are crazy good. :)

 

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream (I have also used full fat baby yogurt here...both vanilla and banana- both ended up delicious!)
1 1/2 cups blueberries, dusted in flour (I use frozen blueberries and about 2 tablespoons flour)

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper muffin liners. In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture just until moistened. Don't over mix, it's okay for the batter to be a little lumpy. Gently fold in blueberries. Scoop batter into prepared muffin cups so they are full. Mix the topping ingredients together with fork, and sprinkle about 1 tablespoon over muffins before baking. Bake in preheated oven for 20 to 25 minutes or until cooked through.