1/2 cups all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups all purpose flour
1 cup blueberries
4 ounces cream cheese, room temperature
3 tablespoons granulated sugar
Preheat oven to 350°F. Line muffin pans with paper baking cups.
Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy.
Mix in sugar and oil, beat until creamy.
Add the vanilla, vinegar, baking soda, and salt and mix well.
Blend in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.)
Gently fold in blueberries.
Make the cream cheese filling:
stir (or use a hand mixer) together cream cheese and sugar until smooth.
Fill muffin cups with about 2 tablespoons of muffin batter.
Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter.
Sprinkle the crumble evenly over the top of the muffins.
Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin.
Cool 5 minutes in pan then remove to a rack to cool completely.
Store in an airtight container for up to 3 days or freeze for up to one month.