Banana Sour Cream Muffins with Blueberries

Truth be told, these were supposed to be blueberry muffins through and through but sometimes things happen and you just have to improvise. 

1 egg
1/3 cup milk
1/2 cup oil
1/2 cup sour cream
1 cup mashed banana (2 bananas)
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 cups frozen blueberries (or 1/2 cup, you'll see why later)

Streusel top:
1/2 cup flour
1/4 cup sugar
2 tbsps melted butter

Glaze:
1/4 cup icing sugar
1 tbsp cream or milk

In a large bowl beat egg, milk, oil, sour cream and mashed bananas together.

In a separate bowl combine flour, sugar, baking powder and salt and add to the wet ingredients, mixing just until combined.

FOLD IN THE 2 CUPS OF BLUEBERRIES !! 
I'm yelling this because I forgot to do it : (

In a small bowl mix streusel ingredients together with a fork.

Spoon batter into muffin papers then add 1 heaping teaspoon of streusel to the top, pressing very lightly.

Then, if you're like me and forgot to add 2 cups of blueberries...

press a few onto the tops of each muffin. That's where I only used 1/2 a cup of berries.

Also, parchment lined tins happen when one forgets to buy more muffin papers. (I really wasn't on the ball today!)

Anywhoooo... bake the muffins at 400F for 20-25 minutes, then cool completely on rack.

Super as they are, but if you like glaze, then drizzle away!

Makes 24 medium muffins.