Blueberry-Streusel Muffins

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  • Yield: 1 doz
  • Serving: 12
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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(5 / 5)

Now here’s a great recipe for all you muffin lovers out there! This one was put in the Southern Living Recipe Hall of Fame in 1996 and is a real winner!

Ingredients

Nutrients

Calories
250.8
Calories from Fat
79 g
Total Fat
8.8 g
Saturated Fat
2.2 g
Cholesterol
21.2 mg
Sodium
176.2 mg
Total Carbohydrate
38.6 g
Dietary Fiber
2.1 g
Sugars
15.5 g
Protein
5.1 g

Step by step method

  • Step 1

    Pulse almonds 2 or 3 times in a blender or food processor until chopped.

  • Step 2

    Add brown sugar and 1 tablespoon flour; process 5 seconds.

  • Step 3

    Add butter; pulse 5 or 6 times or until mixture is crumbly.

  • Step 4

    Stir in oats; set aside.

  • Step 5

    Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.

  • Step 6

    Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.

  • Step 7

    Toss blueberries with remaining 2 tablespoons flour; gently fold into batter.

  • Step 8

    Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.

  • Step 9

    Bake at 400° for 15 to 20 minutes or until golden brown.

  • Step 10

    Remove immediately from pans, and cool on wire racks.

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