It’s time for fresh berries! One of my favorite ever weekend breakfasts (okay, most weekend breakfasts are my favorite) is a nice warm blueberry muffin. Or a few. And yes, there are plenty of mixes and bakeries around who will hook my breakfast up right for just a little bit of time and money, but I’m still firmly of the belief that everything tastes better when it comes from my personal oven.

These muffins are an adaptation of a recipe from the Butter Queen Paula Deen - when I went to buy blueberries this week, there were some raspberries that I just couldn’t resist. I added a streusel topping recipe found on the Chowhound message board for a little bit of extra sweetness and crunch. And before you ask, I did not eat muffins straight off of my counter - there IS a plate under there. It’s just clear. I swear.

Blueberry Muffins with Streusel Topping

:

• 2 cups AP flour
• 2 tablespoons baking powder
• 1/2 cup sugar
• 1 stick unsalted butter, melted
• 1 egg, slightly beaten
• 3/4 cup whole milk
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries

:

• 1/2 cup AP flour
• 1/2 cup butter (the colder, the better)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon

Preparation:
Preheat the oven to 350 and prepare a muffin tin either by putting in liners or greasing it.

To make the muffins, mix the flour, baking powder and sugar in one bowl. In a second bowl, combine the butter, egg, and milk. Pour the wet ingredients into the bowl of dry ingredients and mix just to combine - you want the batter to be slightly lumpy. Seriously. Fold in the berries (gently!) and pour the batter into the muffin cups.

To make the streusel, combine the flour, brown sugar, cinnamon, and salt in a bowl. Drop in the butter and combine with your hands to make a crumbly, pebbly mixture. Sprinkle the streusel on top of the muffins and put them in the oven.

Bake for 20 to 25 minutes, until the muffins are cooked through, and serve warm and with a lot of butter, as a tribute to Ms. Deen.