For Streusel:

1 ¼ cups all-purpose flour

1/3 cup packed brown sugar

1/3 cup granulated sugar

½ tsp. ground cinnamon

Pinch of salt

7 Tbsp. butter, melted

For Muffins:

2 cups all-purpose flour

1 egg

1 tsp. vanilla extract

1 cup granulated sugar

½ stick butter, melted

½ cup buttermilk (if you don’t have, pour ½ Tbsp. lemon juice into ½ cup whole milk and let it sit 5 minutes)

1 Tbsp. baking powder

1 tsp. salt

1 ½ cups blueberries

Preheat oven to 375 degrees. Grease a 12 cup muffin pan.

To make streusel mixture, combine flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and mixture forms various size chunks. Set aside.

To make muffin batter, whisk the egg in a bowl until pale yellow, about 30 seconds. Add vanilla and sugar and whisk together until thick. Slowly mix in the melted butter, add buttermilk and mix until just combined.

Measure out flour and remove 1 Tbsp. of flour for later. Whisk remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until just combined. Toss blueberries with reserved 1 Tbsp. of flour and fold into batter until well distributed.

Pour batter into muffin tins ¾  way up, and top with streusel. Bake 20 minutes and golden brown or until toothpick comes out with a few dry crumbs. Let cool 10 minutes and then transfer to wire rack to cool completely.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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