March 12, 2013
Breakfast, Comfort Food, Grains,
Oats, Fruit, Blueberry, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, New Years, Potluck, Summer, Winter, Oven Bake, Make it from scratch, Kid's Lunches, Flour, Muffins, Spring more
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"Just what you'd expect from a blueberry streusel muffin."
Preheat oven to 375°F.
Toss rinsed blueberries in 2 tablespoons flour until they are coated.
Gently mix all ingredients for muffins.
Separately, mix streusel ingredients until crumbly.
Grease a 12 cup muffin tin and fill with muffins batter.
Top muffin batter with streusel.
Bake for 25-30 minutes.
Cool 10 minutes before removing from pan.
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Subbed walnuts and added a few in with the crumbs too. Came out of the pan easily and they were moist and delicious!
My granddaughter loves blueberries so when she came for a visit last month I made these for our breakfast. She loved them and so did I! The topping really adds to the taste of the muffins and makes them extra special. Have made these several times and will do so many more times!
We had a rainy day at camp and I wanted to use up some blueberries that I had in the fridge and remembered this recipe. These are such fabulous muffins! I tried the strawberry and we loved those, so I knew these were next. They were every bit as good, and I made blueberry butter in the same fashion following the amounts for the strawberry butter. Bryan had 4!
I love your muffins. These are right up there with your strawberry muffins!
One word – YUM! These came out perfectly and made the entire house smell fantastic. The muffin itself is delicious. They are soft, flavorful, full of blueberries, the oat streusel topping gives a wonderful little crunch. Thanks for sharing!!!!
Wowww these are delicious! The topping was extra good!