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    You are in: Home / Recipes / Blueberry-Streusel Muffins Recipe
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    Blueberry-Streusel Muffins

    Blueberry-Streusel Muffins. Photo by Caroline Cooks

    1/2 Photos of Blueberry-Streusel Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Bev's Note:

    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!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      PULSE almonds 2 or 3 times in a blender or food processor until chopped.
    2. 2
      Add brown sugar and 1 tablespoon flour; process 5 seconds.
    3. 3
      Add butter; pulse 5 or 6 times or until mixture is crumbly.
    4. 4
      Stir in oats; set aside.
    5. 5
      COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
    6. 6
      WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
    7. 7
      TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
    8. 8
      Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
    9. 9
      BAKE at 400° for 15 to 20 minutes or until golden brown.
    10. 10
      Remove immediately from pans, and cool on wire racks.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 12, 2002

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2002

      55

      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 :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2002

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Blueberry-Streusel Muffins

    Serving Size: 1 (1086 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 250.8
     
    Calories from Fat 79
    31%
    Total Fat 8.8 g
    13%
    Saturated Fat 2.2 g
    11%
    Cholesterol 21.2 mg
    7%
    Sodium 176.2 mg
    7%
    Total Carbohydrate 38.6 g
    12%
    Dietary Fiber 2.0 g
    8%
    Sugars 15.5 g
    62%
    Protein 5.1 g
    10%

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