Sour Cream/Blueberry Muffins

I only make these muffins for special occasions because they are more involved than a brownie mix, but they are magically delicious. They are more like a fancy cake than a muffin.

Streusel topping:
1/3 cup brown sugar, packed
1/4 cup flour
2 tablespoons butter, melted

Muffins:
2 large eggs at room temperature
1 cup sugar
1/2 cup vegetable oil
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream at room temperature
1 cup fresh or frozen blueberries or raspberries (dry pack - ie, not in sauce)

To make streusal topping:
Combine brown sugar, 1/4 cup flour, and butter with fork until crumbly, set aside.

To make muffins:
Preheat oven to 375. Grease 16 muffin cups (or use paper liners)

Beat eggs in a large bowl with an electric mixer. Gradually add in sugar. With mixer running, pour in vegetable oil and almond extract, blending until smooth.

In a seperate bowl, whisk together 2 cups flour, baking powder, salt, and baking soda. Add flour mixture to egg mixture, alternating with the sour ream until all is blended smooth.

Spoon one generous tablespoon of batter onto the bottom of each muffin cup. Divide half of the berries equally among all of the muffin cups, on top of the batter already inside. Divide remaining batter among muffin cups, then top with remaining berries. Sprinkle each muffin with streusel topping*

Bake at 375 for 20 minutes. Let stand for 5 minutes on a rack, then remove from pan and continue cooling muffins on rack.

*Be careful about spilling the topping around on the pan, it burns quickly - so try to wipe off any spills before you put it in the oven.