with Almond Streusel topping
2 cups flour
2/3 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
2 large eggs
5 T. unsalted butter, melted and cooled
(I used 3 and the texture seemed fine.)
1 tsp. vanilla
1.5 cups frozen blueberries
1/4 cup flour
2 T. sugar
2 T. butter, at room temperature
1/3 cup sliced almonds
Preheat oven to 400 degrees.
Butter and flour 12-muffin cups.
Sift together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, which together the buttermilk, eggs, melted butter, and vanilla extract.
Pour buttermilk mixture into flour mixture and stir together until combined.
Fold in blueberries and divide batter evenly among muffin cups.
For topping, combine flour, sugar, and butter.
Using your fingers, work the ingredients together just until combined.
Work in the almonds and sprinkle evenly over tops of muffins.
Bake until golden brown, 20-25 minutes.