Blueberry Streusel Muffins

The streusel topping makes this a one of a kind blueberry muffin. I like using these parchment cups instead of cupcake papers because they open easily and make clean-up neat and simple.  This recipe makes 6 muffins. Double for a dozen. Pre-heat oven 350 degrees.

Topping:   Can be made in advance and stored in frig for up to one week.

                 1/3 cup brown sugar

                 1/2 tsp cinnamon

                 2 T chilled butter

                 1/2 cup chopped walnuts

                 Mix all ingredients together with fingertips to resemble 

                 coarse crumbs. (Don't cream)  Set aside or store in frig.

Muffin Batter:

•  Mix together dry ingredients> 1 1/2 cups flour, 1/2 tsp baking soda, 1 tsp baking powder,1/2 tsp salt.
•  Combine wet ingredients> 2/3 cup brown sugar, 1/3 cup vegetable oil, 1 egg, 1/2 cup buttermilk, 1 tsp vanilla.
• Carefully fold together wet and dry ingredients using a rubber spatula.  Do not over-mix. 
• Gently fold in 1 cup fresh blueberries.
• Spoon batter in lined muffin pan and top each with streusel topping.
• Bake 20-25 minutes or until toothpick comes out clean.

Can prepare each part ahead of time: (*but do not combine wet and dry until ready to bake!)    

• Prepare topping, cover, and put in frig.  
• Wash berries, cover and put in frig.
• Mix wet ingredients, cover and refrigerate. (Bring to room temp before mixing with dry.)  
• Mix dry ingredients.  Cover and set aside.  

So they can be prepped the night before and ready to mix the next morning for warm muffins for breakfast.

*Must bake as soon as you combine wet and dry because baking powder and soda activate when combined with liquid.

Recipe from Carol Cotner Thompson, New School of Cooking