Blueberry Muffins (the high fat kind!)

Wow...these are good. I made them for Andrea and Allison when they were here on Monday. You could cut out some calories and fat by not making the strusel topping, but then, why would you want to do that?! :)

1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries (I used frozen)

Streusel Topping
4 tablespoons all-purpose flour
4 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, chilled

Preheat oven to 375. Grease muffin cups or line with paper muffin liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then add almond and vanilla.

In a separate bowl, stir together flour, baking powder, and salt. Stir the flour mixture into egg mixture alternately with milk, beginning and ending with flour. Fold in blueberries.

The batter will be very thick (almost like a cookie dough, especially if you use frozen berries). Use a cookie scoop to divide batter among prepared muffin cups.

For streusel, in a small bowl, mix together flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.

Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 12 regular sized muffins.