• Muffin Batter
• Add all dry ingredients together. Set Aside.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to milk in a cup and mix well. Add to batter.
• Add vanilla.

Cinnamon Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Add butter and mix with hands to make crumble.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.

Make Muffins

• Preheat oven to 350 convection bake or bake.
• Spray muffin liners.
• Fill muffin cups 2/3 full with an ice cream scoop. Batter will be thick. Smooth out with an small offset spatula.
• Add about 5 blueberries to each muffin after they are put in liners.
• Top each muffin with crumble.
• If using flat tart liners, bake for 15 to 18 minutes.

  If using cupcake liners, bake for 20-25 minutes. Check at 15 minutes. You may need to cover loosely with foil once top are golden.
• The muffins are done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. Cool before drizzling glaze.
• Muffins freeze well. Wrap each individually in plastic. Take out to defrost about an hour in advance.