##INGREDIENTS##
* 1 tbsp cold unsalted butter
* ¼ cup brown sugar
* ¼ tsp ground ginger
* ½ cup finely chopped almonds
* 2½ cups all-purpose flour
* 2 tsp baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ½ cup unsalted butter, melted
* 1 cup brown sugar
* 1 egg
* 1 tbsp vanilla extract
* 1 lemon, zested and juiced
* ¾ cup milk
* 1½ cups frozen or fresh blueberries
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Preheat oven to 375°F. Mix first 4 ingredients together with the back of a fork or in a food processor until completely combined. Set topping aside.
2. In a bowl, mix together flour, baking powder, baking soda and salt. 3. In another bowl, whisk together melted butter and sugar. Beat in egg, then add vanilla, lemon zest and juice and milk.
3. In another bowl, whisk together melted butter and sugar. Beat in egg, then add vanilla, lemon zest and juice and milk.
4. Add wet ingredients to dry and combine until flour is incorporated. Gently fold in blueberries.
5. Spoon batter into well-greased muffin pan. Divide topping among muffins. Bake for 25 minutes or until golden brown and a toothpick inserted comes out clean.
Makes 12
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