Blueberry-Streusel Muffins

Cooking Recipes Catalogue

These muffins can be prepared and frozen up to one-month before serving, and still taste fresh as can be. 1996 Recipe Hall of Fame

INGREDIENTS (for 1 servings):


  • PULSE almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times, or until the mixture is crumbly. Stir in oats; set aside.
  • COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in the center of the mixture.
  • WHISK together buttermilk, oil, and egg; add to flour mixture, stirring until just moistened.
  • TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
  • Bake at 400 degrees for 15 to 20 minutes, or until golden brown. Remove immediately from pans, and cool on wire racks.

  • Reprinted with permission of Southern Living® magazine. All rights reserved.