In Advance:

Preheat oven to 375º

Ingredients:

Streusel:

Make streusel topping in processor by pulsing until crumbly. Set aside.

• 1/4 cup sugar
• 3 TB flour
• 1 TB cold butter cut into 2 pieces
• 1/2 tsp cinnamon
• pinch of salt
• Spray muffin tins with Bakers Secret or Pam

Process together:

• 1 cup flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Add:

• 1 stick unsalted butter, melted and cooled
• 2 large eggs
• 1 tsp vanilla
• 2/3 cup buttermilk

Recipe:

1. Pulse until just combined.
2. Scrape down sides of bowl. Pulse again. Transfer mixture to a large bowl.
3. Add: 1 1/2 cups frozen blueberries. Fold in carefully.
4. Fill muffin cups (I use an ice cream scoop) and sprinkle each with two teaspoons of the streusel.
5. Bake for 25 to 28 minutes until toothpick comes out clean.
6. Let cool in tins 5 minutes, turn out and immediately turn right side up before they collapse. Makes 12 regular or 6 giant muffins

Note:

I quadruple the streusel recipe and keep it in the freezer. Makes the morning easier!