Blueberry Almond Streusel Muffins

Aimee and  I  made a HUGE batch  of these muffins for a church brunch this weekend, and also made several loaves of banana bread (recipe coming soon). We quadrupled this recipe. I don't recommend it unless you are really cooking for a crowd. Quadrupled, it made about 60 muffins! We used frozen blueberries and it turned our muffins blue, which was kinda pretty,  but kinda weird.  It would be better with fresh blueberries, and actually you could use any kind of berry you want. Enjoy.

Streusel
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, softened
Muffins
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
1/2 cup butter, melted
1 1/2 cups fresh berries

Preheat the oven to 400ºF. 


Mix the streusel ingredients until crumbly.  I washed my hands and used my fingers, since it was easier to mix in the butter that way. Set aside. 
 
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt.)  In another bowl, whisk  the wet ingredients (eggs, buttermilk, almond extract and melted butter).

Stir the wet ingredients into the dry ingredients with a wooden spoon until just mixed and moistened.  Don't overmix, the mixture is supposed to be lumpy. Gently mix in the berries.


Line your muffin tin with paper muffin liners and fill about 3/4 full with batter  Top with the streusel topping. Bake for about 20 minutes, or until a toothpick or fork comes out clean.