• Wash and rinse blackberries under water. If the blackberries are large, cut them in half. Set aside.
• Preheat oven to 425 degrees.
• In a medium sized bowl, sift together flour. Measure 1/4 cup of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour.
• Take your remaining flour and add sugar, baking powder and salt. Set aside.
• In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together.
• Next add vanilla extract, milk, and sour cream. Whisk until smooth. Add fresh squeezed lemon juice and zest.
• Slowly pour wet ingrediants into the dry ingrediants and use a wooden spoon to mix until just combined. Your batter will be thick, but be careful not to over mix.
• Fold in blackberries last.
• To prepare streusel topping, combine flour and brown sugar. Add melted butter. Use a fork to cut the butter into the dry ingrediants until there are no large chunks.
• Grease your muffin pan.
• Fill your muffin tin all the way to the top with batter, Add 1 tablspoon of streusel to the top of each muffin.
• Bake for 5 minutes at 425 degrees, than reduce heat to 350 degrees and bake for another 16-20 minutes. Baking times will vary by oven but try not to open the oven before it has cooked for 15 minutes.
• Check muffins by inserting a toothpick into the center of a muffin. If your toothpick comes out clean, your muffin is done.
• Allow muffins to cool completely in the pan.
• Waiting for your muffins to cool is the perfect time to clean up the kitchen!

For the Glaze (optional)

• Combine powdered sugar with lemon juice and milk. Whick until smooth. Add additional powdered sugar to thicken or additional milk to make thinner.
• Drizzle glaze over cooled muffins.
• ENJOY!