Raspberry Streusel Muffins

2 cups (500 mL) all-purpose flour

1 cup (250 mL) packed brown sugar

3/4 tsp (4 mL) baking soda

1/2 tsp (2 mL) salt

1 egg

1 cup (250 mL) buttermilk

1/4 cup (50 mL) butter, melted

1 tsp (5 mL) vanilla

1/2 tsp (2 mL) grated lemon rind

1 cup (250 mL) fresh or frozen raspberries

Streusel:

1/3 cup (75 mL) packed brown sugar

1/4 cup (50 mL) slivered almonds

1/4 cup (50 mL) all-purpose flour

1/4 tsp (1 mL) grated nutmeg

2 tbsp (25 mL) butter, melted

Preparation:

Streusel: In bowl, stir together brown sugar, almonds, flour and nutmeg; drizzle with butter, tossing with fork. Set aside.

In large bowl, whisk together flour, sugar, baking soda and salt. In small bowl, whisk together egg, buttermilk, butter, vanilla and lemon rind. Pour over dry ingredients; stir twice. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups; sprinkle with streusel. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 25 minutes. (Make-ahead: Let cool. Store in airtight container for up to 1 day. Or wrap individually in plastic wrap; freeze in airtight container for up to 2 weeks.)

Source: The Complete Canadian Living Baking Book, 2008