Blueberry Buttermilk Muffins

BLUEBERRY BUTTERMILK MUFFINS
Start to finish: 45 minutes
Yield: Baker’s dozen

Muffins:
2 ¼ cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup dark brown sugar
1 egg, beaten
1 cup Dairy Maid Dairy Buttermilk
¼ cup butter, melted
1 cup blueberries

Streusel:
¼ cup flour
¼ cup chopped walnuts
¼ cup sugar
½ cup cold butter, cut into pieces

Heat oven to 375 F. Line muffin pan with cupcake liners.
In a medium bowl, combine 2 cups flour, baking soda, salt, cinnamon and brown sugar together with your fingers, making sure to break up the clumps of brown sugar.
Add in butter, egg and buttermilk. Gently stir until just moistened.
Toss blueberries with ¼ cup flour in a small bowl.
Fold berries into batter until evenly incorporated.
Using ¼ cup measuring cup, fill muffin cups ¾ full.
In bowl used to toss blueberries, cut together streusel ingredients with a fork until crumbly.
Place a heaping tablespoon of streusel on top of each muffin by pressing gently.
Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let rest in pan for two minutes before removing to let cool on a wire rack.