Blueberry Muffins with Streusel Topping

1/2 C. cooled melted butter

1/2 C.  granulated sugar

1/4 C. dark brown sugar

2 eggs

1/2 C. yogurt or sour cream

1 1/2 tsp. vanilla

1 tsp. almond extract

1 tsp. each: baking powder, baking soda, and cinnamon

1 3/4 C. flour

1/4 C. milk or cream

1 1/2 C. blueberries

Streusel Topping:

1/4 C. Flour

1/2 C. brown sugar

1/4 C. granulated sugar

3 T. melted butter

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 C. oats

Mix well all topping ingredients.  Set aside.

In a large bowl, cream together sugars and butter.  Mix until pale and fluffy, 3-5 minutes.  Add eggs one at a time, mix well between each addition.  On low speed, add sour cream or yogurt and extracts.  Mix for 2-3 minutes.  Add flour, baking soda, baking powder, and cinnamon.  Mix on low until almost combined, add milk and mix for 15-20 seconds.  Fold in blueberries by hand.

Chill overnight.

Preheat oven to 425.

Line a muffin tin with cupcake wrappers and lightly spray with cooking spray the muffin tin.  Fill each wrapper to the top with muffin batter, sprinkle on streusel topping.

Bake for 7 minutes at 425, then drop the oven temperature to 350 and bake an additional 12-15 minutes.

(The cold batter and the high oven temperature gives the muffins a better rise, the lower oven temperature helps cook the batter through.)