Blueberry Streusel Muffins

Lynnda Cloutier


This is a family favorite. And when fresh blueberries are in season, they fairly burst with juicy sweetness. Source: unknown

★★★★★ 1 vote


1/4 cup pecan halves
1/4 cup firmly packed brown sugar
1 tbsp. flour
2 tbsp. butter or margarine
1/2 cup uncooked regular oats
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. grated lemon rind
1 1/4 cups fresh or frozen blueberries
1 large egg, lightly beaten
3/4 cup buttermilk
1/4 cup vegetable oil


1Process pecans in food processor 2 to 3 times or til chopped.add brown sugar and 1 Tbsp. flour;process 5 seconds. Add butter; pulse 5 times or til mixture is crumbly. Stir in oats. Set aside.
2Mix 2 cups flour and next 5 ingredients in a large bowl; add blueberries, tossing gently.Make a well in center of mixture.
3Mix egg, buttermilk and oil; add to flour mixture, stirring just til moistened. Spoon batter into greased muffin pans, filling 2/3 full; sprinkle with oat mixture.
4Bake for 15 to 20 minutes at 400 degrees or til golden. Remove from pans at once. Cool on wire racks. Makes 1 dozen.

About Blueberry Streusel Muffins

Course/Dish: Other Breakfast, Muffins