blueberry coffee cake streusel muffins

Daughter and I have been reading The Secret Garden. There was mention of the main character eating muffins, and naturally, daughter asked for some blueberry muffins. I find the usual muffins a bit boring, so this is what we made instead. 

berry coffee cake streusel muffins

makes 12 muffins

1/4 cup sliced almonds, finely chopped

1/4 cup packed brown sugar

1 tsp ground cinnamon

2 cups all purpose flour

1 cup granulated sugar

1 tsp salt

10 tablespoons butter, softened and divided

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup yogurt or sour cream

1 large egg

1 tsp vanilla extract

1 1/4 cup berries (fresh or frozen)

2/3 cup confectioners sugar

2 tbsp milk

1/2 tsp vanilla extract

Preheat the oven to 350 degrees. Grease a 12 cup muffin tin or line with paper liners. 

In a medium bowl, combine chopped almonds, brown sugar and cinnamon. Mix well and set aside. 

In a large bowl, combine flour, sugar and salt. Cut 8 tbsp of butter into 1/2 inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel. Set aside. 

Add baking powder and baking soda to remaining flour mixture and combine. 

In a liquid measuring cup, whisk together sour cream or yogurt, egg and vanilla. Add liquids to flour mixture and stir until just combined. Add 3/4 of streusel mixture to the flour mixture and stir until streusel is just distributed throughout batter. 

Melt the remaining butter and stir into remaining streusel mixture, until it resembles a crumble. 

Gently fold blueberries into batter. Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 25-30 mins, or until a toothpick inserted into the center of the muffin comes out clean. 

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 

To make the glaze, whisk the confectioners sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.