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Blueberry Muffins with Oat-Pecan Streusel

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Blueberry Muffins with Oat-Pecan Streusel

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Blueberry Muffins with Oat-Pecan Streusel
Serves 12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Bread, Breakfast
Misc Freezable
A recipe for blueberry muffins with a streusel topping made with pecans and rolled oats.

Ingredients

  • 1/4 cup pecans (chopped)
  • 1/4 cup light brown sugar (packed)
  • 3 tablespoons all-purpose flour (divided)
  • 3 tablespoons butter (cut into pieces)
  • 1/4 cup uncooked rolled oats
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon rind
  • 3/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 1 Large egg (beaten)
  • 1 1/2 cup blueberries

Directions

Step 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.
Step 2
Whisk together 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
Step 3
Whisk together buttermilk, oil and egg. Add all at once to flour mixture, and gently stir just until flour is completely moistened.
Step 4
Toss blueberries in remaining 1 tablespoon flour. Gently fold berries into prepared batter.
Step 5
Fit 12 muffin tins with liners and spray lightly with non-stick spray. Divide batter evenly among the tins, filling each about 3/4 full. Sprinkle evenly with prepared streusel.
Step 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.