Blueberry Streusel Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a family favorite. Ingredients:
1/4 cup pecan halves |
1/4 cup firmly packed brown sugar |
1 tablespoon all-purpose flour |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup uncooked oats |
2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons grated fresh lemon rind |
1 1/4 cups blueberries (fresh or frozen) |
1 large egg, lightly beaten |
3/4 cup buttermilk |
1/4 cup vegetable oil |
Directions:
1. Process pecans in food processor 2 to 3 times or until chopped. Add brown sugar and 1 tablespoon of flour; process for 5 second. Add butter and pulse 5 times, or until mixture is crumbly. Stir in oats and set aside.
2. Combine 2 cups of flour and next 5 ingredients in a large bowl. Add blueberries and toss gently.
3. Make a well in center of mixture. Combine egg, buttermilk, and oil add to flour mixture stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full sprinkle with oat mixture.
4. Bake at 400°F for 15 to 20 minutes, or until golden. Remove from pans immediately; cool on wire racks.
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