Delight in these versatile muffins, perfect for any fruit you have on hand, topped with a crunchy streusel.
Combine the brown sugar, cinnamon, and salt in a bowl.
Use a fork to evenly mix the ingredients for a consistent flavor.
Add the butter to the mixture and blend until crumbly.
Chill the butter slightly for easier blending.
Stir in the chopped walnuts and set aside.
Toast the walnuts beforehand for a richer flavor.
Preheat the oven to 400°F and prepare the muffin pan.
Grease the pan well to prevent sticking.
Mix the dry ingredients in a bowl.
Sift the dry ingredients for a lighter texture.
Whisk the wet ingredients in another bowl.
Ensure the egg is at room temperature for better mixing.
Gently fold the dry ingredients into the wet ingredients.
Do not overmix to keep the muffins tender.
Fold in the blueberries.
Use semi-frozen blueberries to prevent them from breaking.
Scoop the batter into the muffin pan and top with streusel.
Fill each cup to the brim for a nice dome shape.
Bake at 400°F for 15 minutes, then reduce to 350°F and bake for 10-12 minutes.
Check doneness by inserting a toothpick; it should come out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Letting them cool slightly in the pan helps them set.
Serve warm or at room temperature.
Pair with a hot beverage for a delightful treat.
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