Blueberry-Streusel Muffins

Total Time
Prep 15 mins
Cook 20 mins

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 Nutrition


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

5 5

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!

5 5

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 :-)

5 5

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.