Blueberry Streusal Muffins

This is a really yummy, quick, and easy muffin recipe that is perfect for breakfast, a brunch, a snack or dessert. They were moist, tender, fluffy, and bursting with pretty plump blueberries. They had a slightly crunchy top from the delicious streusel topping, I really loved the sweet streusal crunchy topping on the muffins, I think it was my favorite part!  You can add any kind of fruit you want...have fun and experiment with different fruits! My cousin Tommy asked me to make him some more!

Streusal Muffins: (Paula Deen)

Makes 15 muffins.

-1/2 cup butter, softened

-1 cup sugar

-2 large eggs

-1 tsp. vanilla extract

-1/2 tsp. almond extract

-2 cups all-purpose flour

-3 teaspoons baking powder

-1/4 tsp. salt

-1 cup whole milk (I used skim)

-1 pint fresh fruit

Streusal Topping (recipe follows)

Preheat oven to 400 degrees F. Spray muffin pans liberally with nonstick cooking spray.

In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs and extracts, beating just until blended.

In a small bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in fruit. Spoon batter into prepared muffin pans, filling three-fourths full. Sprinkle evenly with streusal topping. Bake for 20 minutes, or intil a wooden pick inserted in center comes out clean. Remove from pans immediately.

Streusal Topping:

Makes about 1 cup

-1/2 cup sugar

1/3 cup all-purpose flour

-1/4 cup butter

In a small bowl, combine sugar and flour. Using a pastry blender, cut in butter until mixture is crumbly.