Recipe for Lemon Sour Cream Blueberry Muffins 
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Yield:
1
Ingredients:
Amount Ingredient
2 tsp unsalted butter
2 tsp flour
3/4 cup finely ground walnuts
1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg Batter:
1/4 cup unsalted butter (1/2 stick) room temperature
1/4 cup vegetable shortening
1/4 cup sugar
1 x egg
1 tsp vanilla
1 x lemon, juice and zest finely grated
2 tsp water
1 cup sour cream or plain yogurt
1/4 cup flour
1 tsp baking soda
Instructions:
Instructions: Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

Topping: Combine ingredients with a fork to achieve a crumbly mixture. Set aside.

Batter: Cream butter with shortening until mixture is smooth and paste-like. Blend in sugar, then egg, vanilla, lemon juice, zest and water. Stir in sour cream. Mix baking soda and flour and blend into batter. Fold in berries by hand. Scoop into prepared muffin cups. Sprinkle the tops with equal portions of streusal topping. Bake until done - 28-32 minutes.

Makes one dozen fantastic muffins!

NOTES : Topping:

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