Blueberry-Streusel Muffins

"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!"
 
Download
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Boomette photo by Boomette
Ready In:
35mins
Ingredients:
15
Yields:
12 muffins
Advertisement

ingredients

Advertisement

directions

  • PULSE almonds 2 or 3 times in a blender or food processor until chopped.
  • Add brown sugar and 1 tablespoon flour; process 5 seconds.
  • Add butter; pulse 5 or 6 times or until mixture is crumbly.
  • Stir in oats; set aside.
  • COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
  • WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
  • TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
  • Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
  • BAKE at 400° for 15 to 20 minutes or until golden brown.
  • Remove immediately from pans, and cool on wire racks.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I was not a blueberry muffin lover until I tried these. With eggs these muffins have made me leave the toast behind! Moist and flaky they are best when they are warm!
     
  2. Another winner Bev! I did a double batch, but only used 1/2 the lemon peel (I ran out) It provided PLENTY of fresh, lemon flavor. These muffins are moist with a thick batter that does a terrific job keeping the berries evenly distributed in the muffin. The recipe didn't specify what type of oil so, since I can never do anything simple, I used a combination of melted butter and walnut oil -- nut oils give baked goods a nice, mellow, flavor AND most of them are actually good for ya :-)
     
  3. To: Bev Holy Cow, Girl!! These muffins are wunerful, wunnerful, wunnerful!! Easy and fun to throw together. Had 'em for breakfast this a.m., and they went over big! 5 STARS for you! Laudee C.
     
  4. I made these today fo a playgroup and they were a big hit! I ran out of frozen blueberries, so I added some frozen raspberries and blackberries in addition. Also used lemon oil which is easy and has a great lemon flavor. The lightest muffins I've ever made! Thanks!
     
  5. These were light and tasty muffins with a nice undertone from the lemon zest . I was worried about the batter as it was a little stiff , but they turned out very nice . I LOVED the streusel topping ! I will be making these little yummies again , cause I got a freezer full of fresh picked blueberries just waitin to be used up in all my favorite ZAAR recipes !! Thanks for this one Bev !!!
     
Advertisement

Tweaks

  1. Lovely muffin recipe! Not too sweet (too sweet is for cupcakes, muffin should at least pretend to be healthy!), plenty of blueberries, nice texture, heavenly crispy topping. I added about a quarter of a cup of buttermilk because the batter well... wasn't turning into batter (too much flour left at the bottom of the bowl, very dry ball of dough almost bread-like) and I used orange rind instead of lemon, which was surprisingly not overwhelming but rather very fresh and subtely complementary to the blueberries.
     

RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes