Blueberry Coffee Cake Muffins

2 cups flour
1/2 tsp salt
3 tsp baking powder
1/4 cup sugar
3 tb melted butter
1 egg
1 cup milk
1 cup blueberries

Make a quick walnut crumble by blending together:
1/2 cup brown sugar
1 tsp cinnamon
1 cup chopped walnuts
2 tb melted butter

Combine first three ingredients in a large mixing bowl. In a separate bowl, beat the sugar, melted butter, egg, and milk until smooth. Pour the wet ingredients into the dry ingredients and blend by hand until just incorporated. Carefully stir in half of the walnut crumble, then the blueberries.

Spoon the batter into lined muffin tins. Top with remaining crumble and and bake at 400 degrees F for about 20-25 minutes.

(Adapted from several Mark Bittman recipes)