Bakery Style Blueberry Muffins

1 3/4 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup buttermilk
7 tablespoons vegetable oil *(the easiest way to measure: measure 1/2 cup and remove one tablespoon)
1 large egg
2 tablespoons sour cream
1 1/2 cups fresh blueberries

Crumb Topping
1/3 cup all-purpose flour
1 1/2 tablespoon granulated sugar
2 1/2 tablespoon chilled butter, diced
1 1/2 tablespoon Raw Sugar (do not leave out)

* prepare crumb topping: combine flour, granulated sugar and butter in food processor... pulse a few seconds until just combined (it should be fluffy)... pour crumb mixture into a small bowl and whisk in raw sugar... set aside

* preheat oven to 400 degrees
* in a mixing bowl whisk together flour, baking powder, baking soda and salt... set aside
* in a separate mixing bowl, using a hand whisk (no electric mixer allowed here ☺), mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute
* gently mix in dry ingredients until just combined... batter should be slightly lumpy (do not over-mix)
* fold in blueberries with a spatula
* divide mixture evenly among 12 paper lined muffin cups (cups should be nearly full) and allow muffins to rest at room temp for 10 minutes...
* after muffins have rested, fluff crumb topping mixture a fork and sprinkle each muffin with 1 tablespoon of mixture
* bake for 19-23 minutes, until lightly golden brown and toothpick inserted in the center comes out clean
* allow muffins to cool for several minutes before removing to a wire rack to cool
(Jen Schaab)