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!
- 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
- 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.
- Whisk together 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
- Whisk together buttermilk, oil and egg. Add all at once to flour mixture, and gently stir just until flour is completely moistened.
- Toss blueberries in remaining 1 tablespoon flour. Gently fold berries into prepared batter.
- 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.
- 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…
…while the inside crumb is light and airy thanks to the goodness of buttermilk!