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Blueberry-streusel Muffins

  • 35minutes
  • 250calories

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Source: breakfast.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, E
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup slivered almond

  2. 1/4 cup firmly packed brown sugar

  3. 3 tablespoons all-purpose flour , divided

  4. 2 tablespoons butter or 2 tablespoons margarine

  5. 1/2 cup uncooked oats

  6. 2 cups all-purpose flour

  7. 1/2 cup sugar

  8. 2 teaspoons baking powder

  9. 1/4 teaspoon baking soda

  10. 1/4 teaspoon salt

  11. 2 teaspoons grated fresh lemon rind

  12. 3/4 cup buttermilk

  13. 1/4 cup oil

  14. 1 large egg

  15. 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Instructions Jump to Ingredients ↑

  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.

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