Streusel Berry Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup blackberries fresh
• 0.3 cup brown sugar packed
• 0.5 cup butter melted
• 2 tablespoons butter firm
• 1  eggs 
• 1.8 cups flour all-purpose
• 3 tablespoons flour all-purpose
• 0.3 cup granulated sugar 
• 2 tablespoons granulated sugar 
• 1 teaspoon ground cinnamon 
• 1.5 teaspoons lemon zest grated
• 0.5 cup milk 
• 2 tablespoons nuts toasted finely chopped
• 0.5 cup raspberries fresh
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• muffin liners

Directions

1. Heat oven to 400F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
2. In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts.
3. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside.
4. In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups.
5. Sprinkle with topping.
6. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack.
7. Serve warm or cool.