The streusel for these muffins is a crumbly combination of brown sugar, flour and sliced almonds with a pinch of fresh grated nutmeg for a hint of something special. It is drizzled with just enough melted butter to moisten it and allow the streusel to crisp as it bakes. For the muffin batter, I used a combination of all-purpose and whole wheat pastry flour to keep them tender and light, but you could use entirely all-purpose flour if you like. With a cup of brown sugar, these golden muffins are fairly sweet, but the butter and buttermilk brought a rich counterpoint to keep the sweetness in check. The muffins also have a slight twang to them coming from the buttermilk with vanilla and fresh lemon zest brightening up the background. The streusel that adorns their well-risen crowns added a textural nutty crunch that played off their moist and tender blueberry-studded insides.
Blueberry Streusel Muffins