preparation
In large mixing bowl, cream butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Mix in eggs and vanilla. Add flour, baking soda, nutmeg and salt; beat until combined. Do not overmix. Add sour cream; mix well. Fold in blueberries.

For topping combine brown sugar, flour, oats, cinnamon and butter; mix until crumbly. Fill greased muffin tins 3/4-full with batter. Sprinkle with streusel topping. Bake at 375 degrees for 20 to 25 minutes. Makes 24 to 26 muffins.

ingredients

• 4 pound butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 eggs
• 1 teaspoon vanilla
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups low-fat sour cream
• 2 cups dried blueberries

Streusel ingredients

• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon rolled oats
• 1/2 teaspoon cinnamon
• 4 tablespoons butter, softened