Blueberry Streusel Muffins

Blueberry Streusel Muffins (Adapted from Canadian Living)

For the streusel

1/3 cup packed brown sugar
1/4 cup sliced almonds
1/4 cup all-purpose flour
1/4 tsp fresh grated nutmeg
2 tablespoons unsalted butter, melted

For the muffin batter
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
4 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 teaspoon fresh grated lemon zest
1 cup fresh or frozen wild blueberries

Preheat oven to 375

To make the streusel

In a medium bowl bowl add brown sugar, almonds, flour and nutmeg - drizzle with the melted butter and toss together with a fork.

In a large bowl, whisk together flours, sugar, baking soda and salt.

In a small bowl, whisk together egg, buttermilk, butter, vanilla and zest. Pour over the dry ingredients and stir just until combined. Add the blueberries and fold them in.

Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Evenly divide the streusel over the top of each well. Bake until golden and the tops spring back when lightly touched in the center, about 16-22 minutes. Remove and carefully take the muffins out from the pan and set them on a wire rack to cool.

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