2 cups all purpose flour
2/3 cup packed light brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Pinch of ground nutmeg
1 ½ to 2 cups blueberries (fresh or frozen)
2 large eggs, beaten
1 cup sour cream
½ cup (1 stick) butter, melted
1 ½ teaspoons lemon extract
1 cup sugar
¾ cup all purpose flour
4 tablespoons butter, melted
½ teaspoon lemon extract
Preheat oven to 400 degrees.
With wire whisk, mix together dry ingredients in a large bowl. Add blueberries and mix to coat berries with dry mixture.
Add eggs, sour cream, butter and extract. Mix just until incorporated. Mixture will be lumpy. DO NOT OVERMIX!!!
Combine topping ingredients in small bowl.
Spray large muffin tins with non-stick spray. Evenly divide batter between 12 large muffin tins. Evenly sprinkle topping mixture over batter in each muffin tin.
Bake large muffins for 22 to 25 minutes (regular muffins for 15 to 18 minutes), or until a toothpick comes out clean.