Blueberry Cherry Streusel Muffins

     You can almost smell these muffins coming out of the oven just from the name of them.  They have just enough batter to hold the blueberries and cherries together.  You can warm them up and serve them for breakfast or serve them for dessert.  They are even good at room temperature.

                                              Blueberry Cherry Streusel Muffins

                                            

1 1/2 cups flour plus 1 tblsp. to coat blueberries
1 cup sugar
1 1/2 tsp. baking powder
1/4 cup plus 1 tblsp. lactose free milk
2 eggs
1/4 cup melted margarine
1 cup or 4.4 oz. fresh or frozen blueberries
      (if you use frozen, you won't need the 1 tblsp. flour to coat)
1 1/2 cup frozen cherries, rinsed and defrosted

Streusel Topping
1 1/2 cup flour
1/3 cup brown sugar
1/3 cup sugar
1 stick margarine, chilled and cut in 1/2 in. pieces
2 tsp. nutmeg
1 tsp. vanilla
2/3 cup chopped pecans

     Preheat oven to 365. Stir flour, sugar, and baking powder in a large bowl.  Mix in milk and eggs.  Fold in melted margarine.
     In a separate bowl, toss the fresh blueberries with flour, if you are using fresh ones.  If not, fold in well drained blueberries and cherries in the batter.
     Spoon mixture in 12-15 muffin cups 2/3 of the way to the top.
     Streusel Topping:  Combine all ingredients except nuts.  Use a pastry cutter or two knives until the mixture is crumbly and pea-sized balls form.  Add the pecans. 
     Scatter streusel over the muffins.
     Bake in preheated oven 25-35 min.  Muffins are done when the center is inserted with a toothpick and it comes out clean and the muffins spring back lightly when touched.
     Next week I'll be sharing my recipe for Manhattan Clam Chowder.  That's the red one and since all the recipes I had included cans of tomatoes I had to work around that, but I found a way and made a very tasty soup.  See you next time.