Step 1

Preheat oven to 350 degrees. Grease muffin pan or add muffin liners to pan.

Step 2

In a large bowl, whisk together eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts until well combined.

Step 3

Sift together flour, baking soda and salt and add to the wet ingredients and whisk until combined but do not over mix (you don’t want tough muffins, do you?).

Step 4

Carefully fold in blueberries. Using a trigger ice cream scooper, scoop batter into muffin cups.

Step 5

Cut the cold butter into the sugar and flour until it resembles crumbs (this can be done with a fork or even with your hands). Sprinkle this mixture over the muffins.

Step 6

Bake 23-25 minutes. Start checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.

Step 7

Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!!