Blueberry Streusel Muffins

Blueberry Streusel Muffins

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Jamallah Bergman

By
@pmyodb1

You can substitute the blueberries with sweetened dried cranberries if you like. Either way its still all good!

Rating:

★★★★★ 1 vote

Comments:
Serves:
1 dozen muffins
Cook:
20 Min

Ingredients

  • 1/4 c
    peacan pieces
  • 1/4 c
    brown sugar, firmly packed
  • 3 Tbsp
    all purpose flour, divided
  • 2 Tbsp
    butter or margarine
  • 1/2 c
    uncooked regular oats
  • 2 c
    all purpose flour
  • 1/2 c
    sugar
  • 2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 2 tsp
    grated lemon zest
  • 3/4 c
    buttermilk
  • 1/4 c
    vegetable oil
  • 1
    egg
  • 1 1/2 c
    fresh or frozen blueberries

How to Make Blueberry Streusel Muffins

Step-by-Step

  1. Preheat oven to 400. Pulse pecan 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 Tbsp flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.
  2. Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in the center of mixture.
  3. Whisk buttermilk,oil, and egg; add to flour mixture, stir just until moistened.
  4. Toss blueberries with remaining 2 Tbsp flour; gently fold into batter; Spoon batter into greased muffin pans, filling 2/3 full; sprinkle batter with oat mixture.
  5. Bake 15 to 20 minutes or until golden brown. Remove muffins immediately from pans, and cool on wire racks.

Printable Recipe Card

About Blueberry Streusel Muffins

Course/Dish: Other Breakfast Muffins



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