Blueberry Streusel Muffins

Blueberry muffins are a classic crowd pleaser. This version comes together is just a few minutes and the sweet and crunchy streusel topping makes them feel like something special. **Note** These muffins are not super sweet. If you are like my 16 year old son and like the achingly sweet bakery-style muffins increase the sugar in the batter to 1/2 Cup.

Blueberry Streusel Muffins

1/4 Cup Unsalted Butter, Melted

1 Egg

1 1/2 Cups Buttermilk

1/3 Cup Sugar

2 Cups Flour (I prefer white whole wheat.)

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Table Salt

1 1/2 Cups Frozen Blueberries (Fresh work too, I just keep frozen on hand.)

Streusel

1/3 Cup Sugar

1/4 Cup Flour (I use white whole wheat.)

2 Tablespoons Unsalted Butter

Preheat oven to 350 degrees Fahrenheit.

Make the Streusel. Mix the flour, sugar and butter with a fork (or your hands) until well combined. You will have a combination of large chunks and sandy bits. Set aside.

Mix the muffin batter. In a large measuring cup, mix melted butter, buttermilk, egg and sugar. In a large bowl, mix flour, baking powder, baking soda, and salt. Add the liquid ingredients to the flour mixture and stir gently until combined but a few streaks of flour and lumps remain. Gently fold in the blueberries. (Keep them frozen to prevent your muffins from turning purple.)

Line a 12 cup muffin pan with muffin liners and scoop the batter into the lined cups. Sprinkle the streusel evenly over the muffins and place on the middle rack of the preheated oven. Bake for 20-25 minutes or until a toothpick inserted into a center muffin comes out with just a few dry crumbs. Serve immediately.