Berry Buttermilk Muffins

1. Preheat oven to 375ºF. Place paper cups in 12 regular-sized muffins cups; spray paper cups with cooking spray.
2. For the muffins, in a large bowl, mix flour, sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries and blueberries. Divide batter evenly among muffin cups.
3. For the topping, in a small bowl, mix brown sugar, melted butter and ginger. Stir in flour and pecans with a fork until crumbly. Sprinkle topping evenly over batter.
4. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.

Recipe adapted from Betty Crocker’s Best Baking Recipes magazine.