Blueberry Muffins

This recipe is one that I took a while modifying to make the muffins exactly what I was looking for and after many many modifications this is the recipe that I use on a regular basis...

Muffin batter:

Cream together with a pastry cutter in a large bowl:

4 Tbps unsalted butter
3/4 cup sugar

Add:

1 egg

Add and stir with a fork:

1/2 tsp salt
2 tsp baking powder
1 1/2 cup wheat flour

Add:

1/2 cup milk

Once batter is completely combined stir in:

1 cup blueberries (I use frozen so that I can keep them on hand at all times)

Spoon muffin batter into a 12 cup muffin pan and then proceed with topping recipe.

Topping:

Cut together with a pastry blender until fine crumbs:

1/3 cup flour
2 Tbsp unsalted butter
3/4 cup sugar

Spoon topping onto muffin batter.

Bake at 400 degrees for approximately 17-18 minutes.  Dark pans cook much faster so you may need to reduce the time but you will bake these for anywhere from 15-20 minutes until the top of the muffins are set.  I prefer not to use dark pans because it makes the bottoms of the muffins too dark.