Blueberry Muffins with Oat-Pecan Streusel
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| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Meal type | Bread, Breakfast |
| Misc | Freezable |
A recipe for blueberry muffins with a streusel topping made with pecans and rolled oats.
Ingredients
- 1/4 cup pecans (chopped)
- 1/4 cup light brown sugar (packed)
- 3 tablespoons all-purpose flour (divided)
- 3 tablespoons butter (cut into pieces)
- 1/4 cup uncooked rolled oats
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons grated lemon rind
- 3/4 cups buttermilk
- 1/3 cup vegetable oil
- 1 Large egg (beaten)
- 1 1/2 cup blueberries
Directions
| Step 1 | |
| Place pecans, brown sugar, 2 tablespoons flour and butter in the bowl of a food processor. Pulse until nuts are chopped and mixture is crumbly; stir in oats. Set mixture aside. | |
| Step 2 | |
| Whisk together 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. | |
| Step 3 | |
| Whisk together buttermilk, oil and egg. Add all at once to flour mixture, and gently stir just until flour is completely moistened. | |
| Step 4 | |
| Toss blueberries in remaining 1 tablespoon flour. Gently fold berries into prepared batter. | |
| Step 5 | |
| Fit 12 muffin tins with liners and spray lightly with non-stick spray. Divide batter evenly among the tins, filling each about 3/4 full. Sprinkle evenly with prepared streusel. | |
| Step 6 | |
| Bake at 400 for 18-20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Remove muffins for pan to a wire rack to cool completely. | |