The Pioneer Woman Tasty Kitchen
Profile Photo

Blueberry Oatmeal- Streusel Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

15
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Strawberry Cream Cheese Pancake Muffins
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
These strawberry cream cheese pancake muffins use incredible, fluffy pancake batter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Cardamom Rum Banana Bread
Profile Photo by Paige in Breads
Don’t throw away those brown bananas! This spiced Cardamom Rum Banana...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Oatmeal Sandwich Bread
Profile Photo by PW Food & Friends in Breads
This soft and fluffy oatmeal sandwich bread is a breeze to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Sweet Pretzels
Profile Photo by Lori Kemph | Mutt & Chops in Breads
A tender, chewy, doughy little bit of goodness made from a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy