Blackberry Muffins

These muffins, with a few modifications, are fabulous. I took my cues from "Culinary Chronicles" and left the nuts out of the topping and used a cup of sour cream and 1/2 a cup of milk in place of the buttermilk in the batter. I added a bit of brown sugar to both the streusel and the batter. I used butter in the streusel but substituted canola oil for the melted butter in the batter. The resulting muffins were moist, tender, not overly sweet and the recipe really allows the flavor of the blackberries to shine. I think this will also work wonderfully with other berries/fruits and with orange or lime rind.