Blueberry Streusel Muffins

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Makes: 12   Prep:   Cook:

Everyone I've fed these to has declared them the best blueberry muffins they've ever tasted.

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Ingredients [?]

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  • add   1/4 cup pecan halves
  • add   1/4 cup firmly packed brown sugar
  • add   1 tablespoon all-purpose flour
  • add   2 tablespoons butter
  • add   1/2 cup uncooked oats
  • add   2 cups all-purpose flour
  • add   1/2 cup sugar
  • add   2 tsp baking powder
  • add   1/4 tsp baking soda
  • add   1/4 tsp salt
  • add   2 tsp grated fresh lemon rind
  • add   1-1/4 cups fresh blueberries
  • add   1 large egg, lightly beaten
  • add   3/4 cup buttermilk
  • add   1/4 cup vegetable oil

Instructions

  1. Process pecans in food processor 2 or 3 pulses until chopped. Add brown sugar and 1 tbs flour; process 5 seconds. Add butter; pulse 4 or 5 times or until mixture is crumbly. Stir in oats; set aside.
  2. Combine 2 cups flour and next 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in center of mixture.
  3. Combine egg, buttermilk, and oil; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full. Sprinkle with oat mixture.
  4. Bake at 400 for 15 to 20 minutes or until golden. Remove from pans immediately.
nonnyj

ChefsugNote From The Chef

nonnyj 17:09, 17 Aug 2009

If you don't want to grate lemon peel, use 1/2 tsp dried lemon peel.
nonnyj

ChefsugNote From The Chef

nonnyj 13:45, 17 Aug 2009

I made these again today, and had no buttermilk. Used 1 tbs lemon juice in 2% milk. Couldn't tell the difference - just as delicious.

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