Blueberry Streusel Muffins

By Effimiya

By The Canadian Living Test Kitchen

Ingredients

• Streusel:
• 2 cups all-purpose flour 2 2cups cupsall-purpose flour
• 1 cup packed brown sugar 1 1cup cuppacked brown sugar
• 3/4 tsp baking soda 3/4 3/4tsp tspbaking soda
• 1/2 tsp salt 1/2 1/2tsp tspsalt
• 1 egg 1 1eggeggs
• 1 cup buttermilk 1 1cup cupbuttermilk
• 1/4 cup butter , melted1/4 1/4cup cupbutter, melted
• 1 tsp vanilla 1 1tsp tspvanilla
• 1/2 tsp grated lemon rind 1/2 1/2tsp tspgrated lemon rind
• 1 cup fresh or frozen wild blueberries 1 1cup cupfresh or frozen wild blueberrywild blueberries
• 1/3 cup packed brown sugar 1/3 1/3cup cuppacked brown sugar
• 1/4 cup slivered almonds 1/4 1/4cup cupslivered almonds
• 1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
• 1/4 tsp grated nutmeg 1/4 1/4tsp tspgrated nutmeg
• 2 tbsp butter , melted2 2tbsp tbspbutter, melted

Preparation

Step 1

Streusel: In bowl, stir together brown sugar, almonds, flour and nutmeg; drizzle with butter, tossing with fork. Set aside.

In large bowl, whisk together flour, sugar, baking soda and salt. In small bowl, whisk together egg, buttermilk, butter, vanilla and lemon rind. Pour over dry ingredients; stir twice. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups; sprinkle with streusel. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 25 minutes. (Make-ahead: Let cool. Store in airtight container for up to 1 day. Or wrap individually in plastic wrap; freeze in airtight container for up to 2 weeks.)

Source : © CanadianLiving.com