Blueberry & Candied Ginger Muffins

For the muffins: Beat the butter, sugar and egg until lightly colored yellow and fluffy. Add in the buttermilk, flour, baking powder, baking soda, and salt, mixing lightly. Fold in the berries and ginger.

For the streusel topping: Note that my measurements are an approximation! Combine the flour, butter, sugar, oats, cinnamon, and nutmeg; mix until crumbly, or the size of small peas. You may need to adjust as necessary (adding a little more flour or butter) to get just the right consistency.

Put the batter in a greased muffin tin (or line with baking papers), top with the streusel topping and bake for about 15 minutes at 400ºF.

Tip: Out of buttermilk? You can use 1 tablespoon of vinegar mixed with 1 cup of milk. Let it sit for 5 minutes then carry on with the recipe!