Buttermilk Blueberry Muffins

Step 1: FOR THE CRUMB TOPPING: in a food processor add 1/3 cup flour, 2 tablespoons granulated sugar and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy (if you pulse it too much it will become dense and too wet, which will just weigh down the tops of the muffins and it will sink). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar, set aside.

Step 2: *FOR THE MUFFINS: preheat oven to 400 degrees.

Step 3: In a mixing bowl whisk together flour, baking powder, baking soda and salt; set aside.

Step 4: In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combine (batter should be slightly lumpy (DO NOT OVER MIX or your muffins will NOT be soft and fluffy). Gently fold in blueberries.

Step 5: Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with about 1 tablespoon of crumb topping mixture.

Step 6: Bake muffins in preheated oven 18 - 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean.

Step 7: Allow to cool several minutes in muffin pan before removing to wire rack to cool.