A moist muffin filled with juicy berries and topped with a buttery streusel
Preheat the oven to 375. Combine the raspberries and 1 Tablespoon of flour in a small bowl. Set aside. Whisk together the egg, oil, sour cream, and milk in a large mixing bowl. Combine flour, baking powder, sugar, baking soda, and salt in a medium bowl. Slowly add the dry ingredients to the wet. Stir until just combined. Fold in the raspberries. Place paper liners in a muffin tin. Fill 3/4 full with batter. Meanwhile, combine ingredients for streusel. Sprinkle over each muffin. Bake for 20-25 minutes or until a toothpick comes out clean. Allow muffins to cool for 5 minutes before moving to a wire rack to cool completely.