The Pioneer Woman Tasty Kitchen
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Blueberry Oatmeal- Streusel Muffins

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Level: Easy

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Description

A crunchy oatmeal-pecan topping crowns these moist muffins, with juicy blueberries in every bite! ~Sarah

Ingredients

  • FOR THE MUFFINS:
  • 3  Large Eggs
  • ⅔ cups Honey
  • ¼ cups Safflower Oil
  • ¼ cups Butter, Softened
  • ⅓ cups Plain Yogurt
  • 1 cup Milk
  • 2-½ teaspoons Baking Powder
  • ¾ teaspoons Salt
  • 3 cups Whole Wheat Flour
  • 1-½ cup Fresh Or Frozen Blueberries (see Note*)
  • FOR THE TOPPING:
  • 1 cup Old Fashioned Rolled Oats
  • ¼ cups Chopped Pecans
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Butter, Softened
  • ¼ cups Whole Wheat Flour

Preparation

Preheat oven to 350 F. Put paper liners into muffin tins (recipe makes roughly 15 standard size muffins). Set tins aside.

1. For the muffins: In a large bowl beat eggs, honey, oil, butter, yogurt, and milk until smooth. Add baking powder and salt, stirring until combined. Stir in enough flour to form a just moistened batter. Gently fold in blueberries, stirring gently until combined. Fill paper-lined muffin cups just to the top.

2. For the topping: In a small bowl combine all topping ingredients, mixing until crumbly. Sprinkle evenly over muffin cups. Bake at 350 F 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove pans from the oven and set them on a rack. Cool muffins in the pan 5 minutes then transfer muffins to a wire cooling rack to cool 5 minutes before serving.

Yield: 15 muffins

Store in an airtight container up to 2 days.

* Note: If using frozen blueberries do not thaw.

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