2 Tbs. Butter or Margarine, melted
2 Tbs. Brown Sugar, firmly packed
1/2 tsp. Cinnamon
1/3 cup Almonds, sliced
|
Pre-heat oven to 400-F degrees and prepare full size
muffin tins with a light spray of non-stick cooking oil.
To prepare the streusel topping, blend the melted butter, brown sugar, cinnamon, and sliced almonds together in a small mixing bowl. Reserve. To prepare the muffin batter, sift together the flour, baking powder, and salt. In a separate mixing bowl, cream together the softened butter and sugar until fluffy. Add the egg and beat until smooth. Add the almond extract and beat again. Alternately add the flour mixture and the milk to the creamed butter mixture. Blend completely, and finally fold in the blueberries. Fill muffin wells two-thirds full with the batter. Sprinkle streusel over the top of the muffins. Bake for about 20 minutes or until a toothpick can be cleanly removed from the center of a muffin. Cool 5 minutes, then remove from pan and cool completely on a wire rack. Repeat the process until the batter is gone. |