Almond streusel blueberry muffins

I try not to bake that much and when I do I quickly pawn my confections off to others who have far more self control than I do. This routine will go on for many batches until finally I declare that I want to bake something and this batch is staying at home! Earlier this week I had just that feeling. A mid-week slump that could only be fixed by the acts of combining ingredients, hand mixing, and watching sticky fingers dump batter coated bowls into the sink. I used this recipe for blueberry coffee cake muffins and was easily enticed by the photo of their crystallized streusel top. The batter comes together so quickly that the oven barely has time to pre-heat (an added bonus on nights when finishing the sweet is balanced delicately between making dinner). I used a handful of well chopped roasted unsalted almonds in the sugary top, a smoky taste that added an extra crunch to the crisp top. After the pan was emptied I filled the container that usually travels into the office and placed it prominently on the kitchen counter, only to be enjoyed by those at home.