Blueberry-Streusel Muffins

Submitted by Bev I Am

"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!"

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 12 muffins

ingredients

• 1⁄4 cup slivered almonds
• 1⁄4 cup firmly packed brown sugar
• 3 tablespoons all-purpose flour, divided
• 2 tablespoons butter or 2 tablespoons margarine
• 1⁄2 cup uncooked oats
• 2 cups all-purpose flour
• 1⁄2 cup sugar
• 2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2 teaspoons grated fresh lemon rind
• 3⁄4 cup buttermilk
• 1⁄4 cup oil
• 1 large egg
• 1 1⁄2 cups fresh blueberries or 1 1/2 cups frozen blueberries

directions

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.

Reviews

[Danl1058]

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!

 

[Steve_G]

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 :-)

 

[Laudee]

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.

 

[walksambenet]

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!

 

[Theresa P]

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 !!!