August 19, 2013

Blueberry Muffins with Oat-Pecan Streusel

To me, nothing makes for more of a wholesome, delicious school-day breakfast than freshly-baked muffins. These Blueberry Muffins with Oat-Pecan Streusel, a recipe I adapted from Southern Living, are a fresh take on the standard blueberry muffin recipe, as they couple the lively tartness of fresh blueberries with a crumbly streusel topping made with brown sugar, oats and pecans. Served as an easy, on-go-breakfast or as an after-school snack, these are sure to become your family’s new favorite muffin recipe!

Blueberry Muffins with Oat-Pecan Streusel Recipe at PositivelySplendid.com

Blueberry Muffins with Oat-Pecan Streusel

Prep time: 

Cook time: 

Total time: 

Serves: 12

A recipe for blueberry muffins with a streusel topping made with pecans and rolled oats.
Ingredients
  • ¼ cup pecans
  • ¼ cup light brown sugar
  • 3 tablespoon all-purpose flour
  • 3 tablespoon butter
  • ¼ cup uncooked rolled oats
  • 2 cup all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon grated lemon rind
  • ¾ cup buttermilk
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1½ cup blueberries
Instructions
  1. Place pecans, brown sugar, 2 tablespoons flour and butter in the bowl of a food processor. Pulse until nuts are chopped and mixture is crumbly; stir in oats. Set mixture aside.
  2. Whisk together 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
  3. Whisk together buttermilk, oil and egg. Add all at once to flour mixture, and gently stir just until flour is completely moistened.
  4. Toss blueberries in remaining 1 tablespoon flour. Gently fold berries into prepared batter.
  5. Fit 12 muffin tins with liners and spray lightly with non-stick spray. Divide batter evenly among the tins, filling each about ¾ full. Sprinkle evenly with prepared streusel.
  6. Bake at 400 for 18-20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Remove muffins for pan to a wire rack to cool completely.

The top outer layer of these blueberry is given a delicious crunch with the yummy streusel topping…

Blueberry Muffins with Oat-Pecan Streusel Recipe at PositivelySplendid.com

…while the inside crumb is light and airy thanks to the goodness of buttermilk!

Blueberry Muffins with Oat-Pecan Streusel Recipe at PositivelySplendid.com

Thanks so much for stopping in today!

Amy @ Positively Splendid

Amy @ Positively Splendid

Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you'll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
Amy @ Positively Splendid
Amy @ Positively Splendid

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4 Responses to Blueberry Muffins with Oat-Pecan Streusel

  1. Eva August 21, 2013 at 6:33 am #

    Amy this is a great recipe! and I recently discovered one using pancake mix (buttermilk). That is a quick option too! But thanks for sharing this!

    xo
    Eva

  2. Crystal January 28, 2014 at 10:48 am #

    Amy, brunch is a Saturday tradition in my family. We love sleeping in and then having a big brunch. We all decide the week before what we are going to have. It’s a lot of fun and I cherish the times with my girls. I love all the recipes you shared. Thanks so much.

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