Blueberry Cream Muffins

I found this recipe on allrecipes.com when I had some fresh blueberries I needed to use. I'm usually not a huge muffin fan, but I couldn't stop eating these. I did make a few adjustments to the original recipe. I added some lemon extract and a crumb topping. The second time I made these I didn't have enough sour cream for the full 1/2 cup so I substituted lemon yogurt for part of it. They were amazingly good. I'll have to play around with this recipe a bit more...

Blueberry Cream Muffins
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1/2 tsp. vanilla
1/2 tsp. lemon extract
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sour cream
1 cup blueberries

1. Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.
2. In a large bowl, beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla and lemon extract.
3. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream.
   
4. Gently fold in blueberries and transfer to muffin cups.
   
5. Top with crumb mixture. (see recipe below)
6. Bake in preheated oven for 20 minutes.

(12 servings)
Crumb Topping
1/2 cup white sugar
1/3 cup flour
1/4 cup butter
1 1/2 tsp. cinnamon

Place all ingredients in a food processor and blend until mixture resembles coarse crumbs. Store leftovers in the fridge.