Blueberry and Cranberry Crumb Muffin

Preheat oven to 400ºF. Grease a muffin tin or line with muffin liners.

To prepare muffins, in a large bowl, sift together 2 cups flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and add egg, mix until just blended.

With the mixer on low, slowly add half the flour mixture, mix until just blended. Add the milk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Toss the berries with the remaining 1 tablespoon flour. Gently fold into the batter.

Divide the batter evenly among prepared muffin cups. Set aside.

In a small bowl, combine the topping ingredients with a fork until it is crumbly. Sprinkle about a tablespoon of topping on top of each muffin.

Bake for 20 to 25 minutes until golden brown on top.